Citrus cheesecake

I love these cakes and have made many versions, which you can find on the blog. This one is delicious too: a fresh, creamy dessert, easy to make without switching on the oven. Use yoghurt, ricotta, Philadelphia or mascarpone, following the recipe; the method is the same. Choose your favourite citrus for the topping, including mandarin juice. The upper version uses yoghurt and Philadelphia with orange and lemon topping; the lower one uses mascarpone and ricotta with mixed citrus juice topping.

With this recipe I made a heart-shaped Valentine's cake with raspberry jelly and berries.

INGREDIENTS FOR A 22 cm TIN

BASE

200 g DIGESTIVE BISCUITS

100 g BUTTER

CREAM

250 g PHILADELPHIA CREAM CHEESE (or mascarpone)

250 g LOW-FAT PLAIN YOGHURT (or ricotta)

250 g FRESH WHIPPING CREAM

100 g SUGAR

10 g GELATINE LEAVES

1 LARGE LEMON (juice and grated zest)

CITRUS TOPPING

100 ml LEMON JUICE

100 ml ORANGE JUICE (or mandarin; total juice must always be 200 ml)

70 g SUGAR

20 g CORNFLOUR

I soak the gelatine in very cold water. I finely crush the biscuits in a processor and mix with butter melted in the microwave or a small pan.

I line the base of a springform tin with baking paper and the sides with acetate strips, or baking-paper strips if unavailable. I spread the biscuits evenly over the base, press down firmly with a meat mallet and refrigerate.

I put a little cream from the measured quantity in a small pan. When hot but not boiling, I add the squeezed gelatine and dissolve thoroughly.

I put the Philadelphia, yoghurt and sugar in a bowl and beat with electric whisks.

I add the grated lemon zest and juice. Orange and mandarin zest can also be added.

I whip the cream separately until softly whipped.

I drizzle the lukewarm gelatine mixture into the cheese mixture, continuing to beat.

I gently fold in the whipped cream, working from bottom to top to retain the air.

I pour over the biscuit base, level and refrigerate. Wait at least an hour before adding the topping: the cream must firm up, otherwise pouring the topping onto soft cream will be a disaster.

I squeeze the orange and lemon and measure the exact amount.

I put the sugar and cornflour in a small pan, add the juice and stir out any lumps.

I heat, stirring carefully, and remove when the mixture starts to thicken.

I let it cool slightly, then gently pour over the cold, firm cream.

I refrigerate for at least 4 hours, then decorate with citrus slices and mint sprigs. It can be frozen and decorated when served.