Recipe For Lime & Ricotta Cheesecake

I follow the maxim, everything in moderation is good for you. This is why I bake so much! I also bake so often as at present Dave’s son comes to visit us on most Sunday’s, with his girlfriend, and a treat is always appreciated. I have baked using fructose for over 20 years now, with no ill side affects. My body battles to process sucrose and so this is the substitute of choice for me in my kitchen. Fructose is a fruit sugar and this monosaccharide is absorbed directly into the bloodstream during digestion. Fructose exists in honey, fruits, flower, berries and root vegetables. When I say fructose, I am not talking about high fructose corn syrup which is a mixture of glucose and fructose. Rather I am referring to a solid product that resembles fine sugar. In my recipes I use the word sugar to refer to sucrose. As with fructose, sugar is sourced from sugar cane and sugar beets. Sucrose is a disaccharide made from combining glucose and fructose. Personally I would recommend that whatever you use, make sure it is in moderation. Allow yourself treats, and if you are looking for something to make this weekend, then my recipe for lime and ricotta cheesecake should tick all the boxes for you.

100g digestive biscuits 50g butter, melted 160g ricotta 200g cream cheese Zest and juice of 2 limes 2 eggs 2 egg yolks 70g sugar - I used fructose 1 vanilla pod, beans removed

Place the biscuits into a food processor Blitz until fine Pour into a bowl Add the butter and mix to combine Line the bottom of a loose bottomed tart tin Place in the biscuit mixture Press flat with a spoon Place into the fridge Preheat the oven to 100° Celsius Place the balance of the ingredients into a food processor Blend until smooth Strain into a jug Pour over the biscuit base Tap twice on the bench to remove all air bubbles Bake for an hour Remove from the oven and leave to cool Place into the fridge to set for a more distinct lime flavour, leave to infuse before straining for an hour 3.2.2925

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What I blogged May 4:

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About Tandy

I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.