Ricotta, lime and strawberry cheesecake

Ricotta, lime and strawberry cheesecake

Ingredients

  • sponge finger biscuits, 250g packet
  • low-fat ricotta, 500g
  • caster sugar, 1/3 cup
  • lime, 1, zest, plus 2 tablespoons juice
  • light cream, 300ml
  • powdered gelatine, 1 tablespoon
  • just-boiled water, ¼ cup
  • egg-whites, 3
  • strawberries, 2 x 250g punnets, hulled, halved
  • low-joule strawberry jam, ¼ cup, strained

Preparation method

  1. Lightly grease and line a 20cm square cake pan with baking paper, extending 2cm above rim.

  2. Line pan with sponge fingers to cover base completely.

  3. In a large bowl, using an electric mixer, beat ricotta, sugar and zest together, until smooth. Beat in juice and cream.

  4. Sprinkle gelatine over water, whisking with a fork to dissolve. Beat into cheesecake mixture.

  5. In a separate bowl, using an electric mixer, beat egg-whites until soft peaks form. Lightly fold into ricotta mixture. Pour over sponge base. Chill overnight until set.

  6. Arrange strawberries over cheesecake to cover. Brush with jam. Remove from pan, using paper to lift. Cut into slices to serve.


TOP TIP
  • This makes a great low-fat option and is perfect to serve as a light dessert. Accompany with no-fat yoghurt, fruche or light ice-cream, if liked.

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