For a change, use ginger biscuits for the base and replace the lemon
with the zest of a large orange or a couple of limes.
PREPARATION 25 MINUTES PLUS CHILLING
COOKING 45 MINUTES
Serves 6–8
175g (6oz) oat biscuits, crushed
50g (2oz) butter, melted
225g (71/2oz) homemade Ricotta (see here), drained
3 large eggs
125g (4oz) caster sugar
175g (6oz) full-fat plain yogurt
finely grated zest of 2 large lemons
50g (2oz) sultanas
1 Preheat the oven to 160°C (140°C fan oven/325°F), gas mark 3.
2 Mix together the biscuits and butter and press into the base of a deep 20cm
(8 inch) cake tin. Chill for 30 minutes.
3 Beat together the remaining ingredients, except the sultanas, until smooth.
Stir in the sultanas. Pour into the cake tin and bake in the oven for 45
minutes until lightly golden and just set.
4 Turn off the oven and leave the cheesecake inside to cool with the oven
door ajar – this should stop the surface cracking. Chill until ready to serve
and consume within 3 days.
Soft goat’s cheese ▷
Don’t throw away the whey as you can use it to replace water in
breadmaking. Warm it gently until tepid before using. It freezes well
until you need it, too.
PREPARATION 10 MINUTES PLUS SETTING
Makes about 1kg (2lb)
2 litres (31/2 pints) whole goat’s milk
8 drops rennet, mixed with cooled boiled water
finely chopped herbs (optional)
salt (optional)
1 Heat the milk to 80°C (176°F), then stir in the rennet. Leave to cool for a
few hours until the milk is set.
2 Line a colander with a sterilized muslin. Cut the curd into cubes and gently
spoon it into the muslin. Gather in the corners, tie with string and hang over
a bowl in a cool place so that the whey drains away. The longer you leave it
to hang the firmer it will become. For soft cheese, leave for about 3 hours;
for firm cheese about 6 hours.
3 Shape the cheese as you wish; for example, roll into a log shape. Then roll
in finely chopped herbs if you wish. Salting the cheese means it will keep
for up to 1 week.
TIP
You can also use the same method to make a basic soft cheese with whole cow’s milk.
0 Comments