Tuesday, July 1, 2008
You can use raspberries, boysenberries or any other fresh berry fruits for this easy dessert. You can also use stoned cherries. Recipe serves 8 to 10.
2 cups toasted or untoasted muesli
1 cup rolled oats
1/2 cup wholemeal flour
2 ounces (60 g) polyunsaturated margarine
1/4 cup water
1 3/4 pound (28 ounces/875 g) ricotta or cottage cheese
1 tablespoon cornflour
2 ounces (60 g) sugar
1 tablespoon lemon juice
1 tablespoon unsweetened apple juice concentrate
1 teaspoon vanilla
10 ounces (300 g) fresh or frozen strawberries
1 tablespoon arrowroot
1. To make up the base: Mix all ingredients in a mixer or food processor until evenly moistened, then press into a 11 to 12 inch (28 to 30 cm) flan dish.
2. Blend the cheese, eggs, cornflour, sugar and liquids until smooth. Pour into the flan case and microwave, elevated and uncovered, for 20 to 25 minutes on High. (If necessary, shield edges with foil halfway through cooking.) The middle should still be rather soft when it is done. Allow to cool.
3. Mix the strawberries with arrowroot and a little water (more if using fresh strawberries). Microwave in a covered dish on High for 2 to 4 minutes, stirring every 30 to 60 seconds, until thickened and clear. Spread quickly over cheesecake and chill.