Treat yourself to something tasty with this quick, easy and delicious recipe extract from Feel Good Food, the brand-new cookbook from Joe Wicks.
Cheesecake? Oh, yes please! This is a real showstopper, so if you have friends coming over or a party coming up, pull this recipe out. It’s tangy, refreshing and creamy and I’ll bet everyone loves it.
SERVES 8–10
Base
35g unsalted butter, melted
75g ground almonds
25g plain white flour
pinch of salt
1½ tsp caster sugar
Cheesecake Filling
250g ricotta cheese
340g light cream cheese
100g caster sugar
2 tbsp cornflour
3 large eggs
finely grated zest and juice of 1 lemon
1 tsp vanilla extract
Strawberry Topping
400g strawberries, hulled
2 tsp runny honey
1 tbsp lemon juice
- Preheat the oven to 200°C/180°C fan. Use some of the melted butter to grease the sides of an 18-cm springform cake tin.
- Mix all of the base ingredients together in a medium bowl. Tip into the cake tin and press down into an even layer. Bake for 6–8 minutes until golden, then remove from the oven and set aside.
- Turn the oven down to 160°C/140°C fan.
- Sandwich the ricotta cheese between 4 layers of kitchen paper, patting it down to form a flat circle (this removes excess moisture from the cheese). Uncover and tip into a large bowl, then add the cream cheese and use a whisk to stir until smooth. Mix in the sugar and cornflour followed by the eggs, lemon zest and juice, and vanilla.
- Pour the cheesecake filling over the baked crust and place the tin onto a baking tray. Bake for 50–60 minutes until the edges are set and the middle has a slight wobble. Carefully slide a knife around the outer edge of the baked cheesecake, then set aside to cool completely.
- Meanwhile, make the strawberry topping. Tip 100g of the strawberries into a food processor with the honey and blitz until you have a smooth purée. Cut the remaining strawberries into quarters and place in a medium bowl. Add the strawberry purée and stir to coat.
- Cut the cooled cheesecake into wedges and serve with the strawberry topping spooned over.
Love the recipe? Find more like it in Feel Good Food, the brand new cookbook from Joe Wicks! Available here.
