Low Fat Strawberry Cheesecake
This delicious low fat strawberry cheesecake recipe will please everyone. Low fat but delicious. You can't go wrong.
12 sponge finger biscuits
1/2 cup strawberry jam
2 tblsp hot water
350g fresh strawberries
1 tblsp gelatine
1/4 cup water
500g low fat ricotta
1 tsp lemon rind, finely grated
1/4 cup caster sugar
300ml lite or low fat cream
2 tsp lemon juice
3 egg whites
1/4 cup strawberry jam, strained and warmed
1 tblsp lemon juice
Grease a 19cm square cake tin and line with plastic wrap. Allow wrap to extend 5cm above edge of cake tin. This helps to remove cheesecake from tin when it has set.
Place biscuits in a single layer over base of cake tin. Trim to ensure complete coverage. Warm jam and combine it with hot water. Brush jam mixture over sponge base using a pastry brush. Set aside.
Add water to a heatproof jug and sprinkle gelatine over the top. Stand jug in a saucepan of simmering water and stir until gelatine has dissolved. Remove from saucepan and allow gelatine mixture to cool slightly.
Using an electric mixer, beat ricotta, lemon rind and caster sugar until smooth. Beat in cream and lemon juice. Stir in gelatine mixture.
In a separate bowl, beat egg whites with electric mixer until soft peaks form. Fold into ricotta mixture in two batches.
Pour mixture over sponge base and refrigerate overnight.
Top with fresh strawberries and glaze with deseeded strawberry jam and lemon juice.
Return from Low Fat Strawberry Cheesecake to Homepage