GLUTEN-FREE HONEY RICOTTA CHEESECAKE WITH A WALNUT BISCUIT BASE
This no-bake cheesecake is best made the night before, which is perfect if you’re entertaining!
PER SERVING 373 cals, 29g fat, 14g sat fat, 21g carbs
SERVES 12
200g (7oz) gluten-free biscuits, we used Hobnobs
100g (3½oz) toasted walnuts
150g (5oz) unsalted butter, cubed
For the filling:
350g (12oz) full-fat cream cheese
250g (9oz) ricotta
45g (1½oz) icing sugar
3tbsp honey, plus extra to serve
1tbsp vanilla extract
For the decoration: (optional)
1-2 figs, cut into thin wedges
30g (1oz) pomegranate seeds
15g (½oz) toasted walnuts, chopped and coated in edible glitter
You will need:
18cm (7in) springform cake tin, approx 7.5cm (3in) deep, greased and lined
1 In a food processor, blitz the biscuits and walnuts to fine breadcrumbs. Melt the butter, then pour into the biscuit and nut mix, and combine. Press into the tin in an even layer.
2 Set aside in the fridge for 30 mins.
3 Meanwhile, make the filling by whisking the cream cheese, ricotta, icing sugar, honey and vanilla until thick and fluffy. Scrape down the sides halfway through.
This story is from the November 10 - 17, 2020 edition of WOMAN'S WEEKLY.
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This story is from the November 10 - 17, 2020 edition of WOMAN'S WEEKLY.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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