Any berry topping will do. We used Blueberries, Strawberries and Raspberries. You can also try mango and passionfruit!
*Please allow additional time to chill the cheesecake.
*Time saving tip: use store bought shortcrust pastry (we used Carême Vanilla Bean Sweet Shortcrust Pastry)
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Tart Base
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| 1.5 cups | Plain Flour |
| 125g | Butter (chilled and chopped) |
| 1/2 cup | Icing Sugar |
| 1 | Egg Yolk |
| 1-2 Tbsp | Chilled Water |
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Tart Filling
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| 500g | Ricotta |
| 1/3 cup | Greek Yoghurt |
| 1/3 cup | Caster Sugar |
| 3 | Eggs |
| 1 Tbsp | Lime Zest |
| 1 | Lime, juiced |
| Assortment of Berries | |
| Icing Sugar, to dust |
| 1 | Preheat oven to 200C. |
| 2 | Process flour, butter and icing sugar in a food processor until it has the consistency of breadcrumbs. |
| 3 | Add egg yolk and water, and process to combine until dough binds together. Gently knead only to bring mixture together. Wrap in cling wrap and refrigerate for 30 minutes. |
| 4 | Roll pastry until 4mm thick and press into a fluted tart tin with removable base. Cover with baking paper and rice/beans/baking beads, and bake for 10 minutes. Remove paper and then bake for a further 8 minutes or until golden. |
| 5 | Set aside to cool slightly, and reduce oven temperature to 180C. |
| 6 | While base is cooking, process La Casa Del Formaggio Ricotta, yoghurt, caster sugar, lime zest, lime juice and eggs with an electric mixer until smooth. |
| 7 | Pour into tart base and bake for 35 minutes or until just set. |
| 8 | Cool slightly and then refrigerate until completely cooled. Serve topped with berries and dust with icing sugar. |
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