600g citrus fruit eg oranges, ruby grapefruit, mandarins
1 star anise
3/4 cup reduced fat vanilla yoghurt, extra
Mint leaves, to decorate
In a food processor, combine ricotta, yoghurt, eggs, sugar and vanilla until very smooth and creamy. Pour into a baking paper lined 23-24cm spring form pan
Bake at 150°C for 30 minutes or until just firm, turn off oven and allow cake to cool in the oven for 1 hour, stand at room temperature for 1/2 hour and then refrigerate until cold
Peel and segment the citrus fruits over a bowl to collect the juice, then squeeze any remaining juice out of the leftover membrane etc
Place the juice and star anise in a small saucepan and boil until slightly reduced and thickened. Pour the hot syrup over the segments and chill until required
Remove the cheesecake from the pan and place on a serving platter, top with fruit, syrup and mint leaves. Serve slices of the tart with extra yoghurt dolloped on the side
