Want to serve your loved ones something other than pav for dessert this Chrissie period? Our friends at the Heart Foundation have whipped up this scrummy spiced vanilla ricotta cheesecake, as part of their free Holiday Treats recipe booklet. Keep scrolling for the how-to.TIME
80 minutes

SERVES
10 people

BASE INGREDIENTS
65g dates, chopped
1/4 cup flaked almonds
1/4 cup quick oats
1 teaspoon vanilla extract

FILLING INGREDIENTS
600g fresh ricotta cheese
1/2 cup reduced fat plain Greek yoghurt
1/2 cup icing sugar mixture
2 eggs, separated
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger

GARNISH INGREDIENTS
2 peaches, cut into wedges
250g punnet strawberries, halved
icing sugar and ground cinnamon to dust

METHOD
1. Invert base in a 20cm (base measurement) round springform pan. Lightly spray pan with oil. Line base and side with baking paper.

2. Process dates, almonds and oats in a food processor until finely chopped. Add vanilla and 1 teaspoon water, process until mixture starts to clump together, adding an extra teaspoon of water, if required.

3. Using wet hands, press mixture over base of prepared pan in a thin even layer. Bake in 180C oven (fan-forced) for 8-10 minutes, until golden around edge. Cool.

4. To make filling, process ricotta, yoghurt, sugar, egg yolks, vanilla, cinnamon and ginger in same food processor until smooth. Transfer to a large bowl.

5. Beat eggs whites in a medium bowl with electric mixer until soft peaks form. Fold into ricotta mixture until combined. Spoon mixture into prepared pan. Smooth over top. Place on a baking tray.

6. Bake in a 150C preheated oven (fan-forced) for 40 minutes or until just set (centre will still appear wobbly but will set on cooling). Turn off oven. Cool cheesecake in oven with door ajar. Remove. Refrigerate, covered, for several hours or overnight until firm.

7. To serve, transfer cheesecake to a serving plate. Top with peaches and strawberries. Lightly dust with icing sugar and cinnamon.

To accompany you while you embark on your next culinary quest, we’ve cooked up some lovely kitchen merch, including three colourful tea towels and a flower-power apron. The designs are pulled straight from the pages of the frankie 2022 diary, which is full of vintage kitchen-inspired artwork by Pilgrim Hodgson. Find the lot over at the frankie shop.