Strawberry, Ricotta and Lemon Thyme Cheesecake
- Serves:
- 6
- Ready in:
- 60 mins +
Ingredients
- 500g vegetarian ricotta
- 250g vegetarian mascarpone
- 150g icing sugar
- 4 large free-range eggs
- finely grated zest of 1 lemon
- 4 tbsp candied peel
- a handful of thyme flowers and leaves, chopped
- 200g strawberries
- icing sugar, to decorate
Method
- 1
Preheat the oven to 170C/350F/Gas 4. Butter and line a 23cm cake tin with baking parchment. Place the ricotta and mascarpone in a large bowl, sift in the icing sugar and beat well.
- 2
Add the eggs, one by one, and beat well. Add the lemon zest, the candied peel and the chopped thyme flowers and leaves and mix well. Pour the cheesecake mixture into the prepared cake tin and bake on the middle shelf of the oven for about 1 hour. The cheesecake should be firm when ready. Cool on a wire rack.
- 3
Hull and slice the strawberries, and when the cheesecake is ready, arrange them in a spiral on the top. Sift icing sugar on top and serve.
PER SERVING: 31g FAT (Excluding extras)
Strawberry, Ricotta and Lemon Thyme Cheesecake was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 500g vegetarian ricotta
- 250g vegetarian mascarpone
- 150g icing sugar
- 4 large free-range eggs
- finely grated zest of 1 lemon
- 4 tbsp candied peel
- a handful of thyme flowers and leaves, chopped
- 200g strawberries
- icing sugar, to decorate
- 1
Preheat the oven to 170C/350F/Gas 4. Butter and line a 23cm cake tin with baking parchment. Place the ricotta and mascarpone in a large bowl, sift in the icing sugar and beat well.
- 2
Add the eggs, one by one, and beat well. Add the lemon zest, the candied peel and the chopped thyme flowers and leaves and mix well. Pour the cheesecake mixture into the prepared cake tin and bake on the middle shelf of the oven for about 1 hour. The cheesecake should be firm when ready. Cool on a wire rack.
- 3
Hull and slice the strawberries, and when the cheesecake is ready, arrange them in a spiral on the top. Sift icing sugar on top and serve.
PER SERVING: 31g FAT (Excluding extras)
Strawberry, Ricotta and Lemon Thyme Cheesecake was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
