A lighter version of a cheesecake by replacing half of the cream cheese with “anari” (Cyprus ricotta). Anari is a much lighter and airy cheese, us Cypriots like to enjoy with honey or as a filling to pastries. You can, of course, use ricotta which is slightly creamier and yields excellent results.
This cheesecake has no cookie crust, which means no butter (and no cookies of course!). I subbed yogurt for the sour cream and replaced some of the sugar with honey. I used raspberries for the fruit layer because, I just love their bright red colour and also the slight tang of this delicious berry.
It’s so much fun turning it upside down. Some of the fruit juices drip down the side and you just want to stick your finger in there. Only problem with this cheesecake is that it is so light, one piece is never enough.
Upside down “anari” (ricotta) cheesecake
Ingredients
For the fruit layer:
- 200 grams frozen raspberries
- 80 grams granulated sugar
- 1 tsp of cornflour
- 1 Tbsp of water
For the cheesecake:
- 400 grams unsalted "anari" or ricotta
- 500 grams cream cheese
- 200 grams Greek style yogurt
- 200 grams granulated sugar
- 40 grams honey
- 2 tsp vanilla extract
- 1 Tbsp lemon juice
- 40 grams all-purpose flour
- 10 grams cornflour
- 4 large eggs
Instructions
- Line the base and sides of a 23cm springform pan with non-stick paper. If your pan has removable walls you should insulate it externally with 3 pieces of foil. Preheat the oven to 160° C fan.
- Put the raspberries with the sugar in a pan. Dissolve the cornflour in the water and add it to the pan. Let it simmer (about 4-5 minutes), until the raspberries break down a bit and the sauce becomes a little thicker. Transfer the sauce to the pan and cover the base.
- In a food processor fitted with a metal blade, place all the ingredients for the cheesecake except the eggs. Blend well until you have a smooth cream. Add the eggs and blend again until mixed.
- Using a large soup spoon, carefully transfer the cheesecake mixture to the pan on top of the raspberries. If the raspberry mixture mixes a little with the cheesecake in the base it’s ok, you just don’t want them to mix too much.
- Transfer the pan to a larger one in which you will put boiling water (water-bath). Bake at 160° C fan for 50-55 minutes.
- Remove the pan from the water and let the cheesecake cool for 1 hour. Turn it over on a serving plate discard papers and put it in the fridge to chill well before serving.
