500 g fresh ricotta cheese
220 g tub extra-light cream cheese
150 g caster sugar or granulated sugar substitute
260 g (1 cup) vanilla yoghurt, or low-fat vanilla yoghurt
½ tsp vanilla bean paste
2 large eggs
3 large eggs, separated
150 g cherries, pitted, finely chopped
100 g extra cherries, to serve
¼ cup icing sugar, or gluten-free icing sugar, for dusting (optional)
- Preheat oven to 140°C (fan-forced). Grease a 20cm (base measurement)springform tin with cooking spray. Line the base and sides with baking paper.
- Put ricotta, cream cheese and sugar in a large bowl. Using electric beaters, beat until combined. Add yoghurt and vanilla paste and beat until combined. Add the 2 whole eggs, one at a time, and beat until combined. Add egg yolks and beat until combined.
- Put eggwhites in a clean, dry small bowl. Using clean electric beaters, whisk until soft peaks form. Add eggwhite to ricotta mixture. Fold in using a large metal spoon. Add chopped cherries and fold in. Pour mixture into prepared tin. Bake for 1-1¼ hours or until set and light golden brown.
- Turn off oven and prop open the door with a wooden spoon. Leave cheesecake in the oven for 2-3 hours or until completely cooled. Cover loosely with plastic wrap and refrigerate for 6 hours or until well chilled.
- Carefully remove the sides of the tin. Line a plate with baking paper and put on top of the cheesecake. Carefully turn cheesecake upside down onto the plate. Remove base and paper. Hold a serving plate against the base of the cheesecake and turn cake the right way up. Arrange extra cherries on top. Dust with icing sugar, if you like, to serve.