About this recipe:Impress your family and friends with this tempting baked cheesecake tart, piled high with vitamin C-rich strawberries and kiwi fruit. Unlike many cheesecakes that are high in fat and calories, this recipe uses a lower fat soft cheese for the filling and a crushed amaretti biscuit base made without butter.
115g (4 oz) amaretti biscuits, crushed
450g (1 lb) curd cheese
3 eggs, separated
115 g (4 oz) caster sugar
finely grated zest of 1 small orange
150ml (5 fl oz) whipping cream
30g (1 oz) plain flour
300g (10½ oz) strawberries, halved or sliced
2 kiwi fruit, peeled and sliced
1 tbsp icing sugar, sifted
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Preheat the oven to 160°C (325°F, gas mark 3). Grease a 20 cm (8 in) springform tin and line the bottom with greaseproof paper. Sprinkle the amaretti biscuit crumbs evenly over the paper lining on the bottom and set aside.
Put the curd cheese, egg yolks, caster sugar, orange zest and cream in a blender or food processor. Blend until smooth and well mixed, then pour the mixture into a bowl. (Alternatively, beat the ingredients together with an electric mixer.) Sift the flour over the surface and fold it in.
In a separate clean, grease-free bowl, whisk the egg whites until stiff. Gently fold them into the cheese mixture. Pour into the tin, without disturbing the biscuit crumbs, and level the surface.
Bake for 1¼ hours or until slightly risen, lightly set and golden brown. Turn off the oven and leave the tart inside for 15 minutes, then remove and set aside to cool completely. If you like, chill before serving.
Remove the cheesecake tart from the tin and place it on a serving plate. Pile the strawberries and kiwi over the top and dust with the icing sugar. Cut into slices to serve.
Use the finely grated zest of 1 small pink grapefruit or 1 lime in place of the orange zest. * Instead of amaretti, sprinkle 140 g (5 oz) crushed digestive or oaty biscuits over the bottom of the tin. * Top the cheesecake tart with a mixture of sliced peaches or nectarines and blueberries. * For a raspberry cheesecake tart, sprinkle 140 g (5 oz) crushed ginger biscuits over the bottom of the cake tin. Make the cheesecake mixture as in the main recipe, but using ricotta cheese in place of curd cheese, light soft brown sugar in place of caster sugar and the finely grated zest of 1 lemon in place of the orange zest. After baking, decorate the top with 350 g (12½ oz) fresh raspberries and dust with sifted icing sugar.
Curd cheese contains about half the amount of fat that is found in hard cheeses such as Cheddar. * Kiwi fruits are an excellent source of vitamin C – a single fruit supplies enough to meet the daily requirement for this vitamin.