Yoghurt and Raspberry Cheesecake

I made this a couple different ways, the first was with dried blueberries, which are like sultanas or currants, but nicer (and heaps more expensive).  Then I made it with raspberries - frozen ones.  The raspberry version is my favourite.

200g malt biscuits
160g butter (I use salted, but unsalted would be fine, whatever your preference is)
300g thick Greek yoghurt
3 eggs
170g brown sugar
300g ricotta
2tbsp plain flour
raspberries, or other berry of your choice

Preheat oven to 160 degrees

Line a lamington tin with baking paper.

Blitz biscuits in the thermomix, 10 seconds at speed 8, then check.  Make them nice and fine.
Melt butter in microwave, then add to biscuits.  Give it a quick whizz, then press into prepared tin.  Refrigerate while you do the rest.

Give thermo a tidy up, you don't want biscuit crumbs in your cheesecake mix.

Combine eggs, yoghurt, ricotta, sugar and flour in thermo bowl.   Give it a quick blast, 5 seconds speed 6, then check, and do it again if it needs it.  It's a surprisingly wet mixture.  Pour over base, then scatter berries over the top.  I just put as many as I felt like on, and I felt like quite a lot.

Bake for 30 - 35 minutes until set and just a little bit golden around the edges.  Cool, then refrigerate.

This is before it was baked, but it gives you an idea of how I feel about raspberries :).

Raspberry and Coconut Friands

I do like a friand, sweet, delicious cakies they are, so moist and nutty (by the way, knowing that people don't appreciate moist as a word, I ran it through the thesaurus, and my alternatives include dampish, muggy, steamy and sweaty, none of which works for a friand, so moist it is).  But I don't make them very often, because I forget how much I really do like them, but today, in my chocolate free house, I wanted to bake, so I had to stretch myself a bit, and I wanted to use the ground almonds I bought last week.  I found the following, but then changed it up a bit, because I can't help myself.

Ingredients

40 g almond meal
120g butter
80g sugar
75g SR flour
40g coconut, dessicated
4 egg whites
frozen raspberries, I didn't measure these, I just shoved a heap into the top of each friand before I baked it, probably 6 or 7 in each.

Melt butter (I did this in the thermo, 2 minutes at 90 degrees speed 2).

Add almonds, sugar, flour, coconut and egg whites, Combine for 30 seconds on the interval setting.  Or fold in gently if you're doing it by hand

Spoon mixture into 6 hole friand tin.  Mine almost filled the holes, and then rose just a little bit, no dramatic spills.

Press raspberries into the top of each one.  I love raspberries, so I did load them up pretty well.

Bake at 200 degrees for 25 minutes.  This might be just my oven though, I started checking them after 15 minutes, but they were a bit runny still.

Enjoy with a cup of coffee.  I am teaching kindergarten tomorrow, so I will save one for tomorrows recess, I may need it then.