INGREDIENTS (bottom cake base)
1 and 1/4 cups all purpose flour
2/3 cup sugar
1/3 cup applesauce
1/2 tsp. salt
1/3 cup yogurt
1/4 cup cream
1/4 cup very soft butter (or vegan margarine)
1 egg
1 tsp. vanilla
2 tsp. grated lemon (or orange) rind
(cheesecake layer)
8 oz. (200 gr.) ricotta
3/4 cup powdered sugar
1/4 cup yogurt
1 tsp. vanilla
1 tbsp. melted butter
1 tsp. grated lemon (or orange) rind
1 large egg
1 tbsp. cornstarch
PROCEDURE
1. Place all cake ingredients in a bowl and mix until well blended.
2. Batter should be thicker than regular cake batter – it should be of spreading consistency.
3. Spread batter into a 9X14″ greased parchment paper lined baking pan. Set aside while preparing top layer.
4. Place all the cheesecake ingredients into a medium bowl. Beat together until smooth.
5. Spread the cheesecake batter evenly over the prepared bottom layer.
6. Bake 40-45 minutes at 350deg F (170deg C). Remove from oven and cool completely.
7. Dust with powdered sugar and cut into squares.
