Make a delicious citrus ricotta tart recipe with fruit using this baked vanilla ricotta dessert recipe. Serve as a dinner party dessert or enjoy for afternoon tea.
Ingreadient:
- 600g wedge ricotta cheese
- 1/2 cup reduced fat vanilla yoghurt
- 3 eggs, lightly beaten
- 1/4 cup caster sugar
- 2 teaspoons vanilla
- 600g citrus fruit eg oranges, ruby grapefruit, mandarins
- 1 star anise
- 3/4 cup reduced fat vanilla yoghurt, extra
- Mint leaves, to decorate
Direction:
- In a food processor, combine ricotta, yoghurt, eggs, sugar and vanilla until very smooth and creamy. Pour into a baking paper lined 23-24cm spring form pan
- Bake at 150°C for 30 minutes or until just firm, turn off oven and allow cake to cool in the oven for 1 hour, stand at room temperature for 1/2 hour and then refrigerate until cold
- Peel and segment the citrus fruits over a bowl to collect the juice, then squeeze any remaining juice out of the leftover membrane etc
- Place the juice and star anise in a small saucepan and boil until slightly reduced and thickened. Pour the hot syrup over the segments and chill until required
- Remove the cheesecake from the pan and place on a serving platter, top with fruit, syrup and mint leaves. Serve slices of the tart with extra yoghurt dolloped on the side
