A low-fat delight.
Cheesecake: 500g ricotta cheese
1/4 cup sugar
2 large eggs
1/4 cup low-fat plain yoghurt
1/2 teaspoon vanilla essence
1 teaspoon finely grated lemon peel
1 1/2 tablespoons cornflour
1/2 cup fresh raspberries, puréed
Raspberry Sauce: 1 1/2 cups raspberries (reserve a few for the top)
2 tablespoons icing sugar
Preheat the oven to 180°C. Spray a 17-18cm springform pan with nonstick vegetable spray.
Pulse the ricotta in a food processor, until smooth and thick. Add the sugar, eggs, yoghurt, vanilla and lemon peel. Beat in the cornflour.
Pour into the pan. Swirl in the raspberries. Bake for 25-30 minutes or until a cocktail stick inserted in middle comes out clean. Cool, then chill until cold.
Place the reserved berries for the top aside. Place the others in a pan with the icing sugar. Simmer for a few minutes then mash and sieve. Cool. Drizzle over the chilled cheesecake and top with the reserved berries. Serves 6.