Ingredients

500 g (1 lb) skimmed ricotta cheese 2 large eggs 75 g (3 oz) sugar
150 g (5 oz) natural yogurt 4 tablespoons lemon juice grated rind of 2 lemons
2 tablespoons plain flour 2 teaspoons vanilla essence 2 egg whites
150 g (5 oz) natural fromage frais 300 g (10 oz) fresh, frozen and thawed or canned blueberries or other soft fruit
CRUST
125 g (4 oz) plain digestive-type biscuits, crushed 2 tablespoons sugar
1 teaspoon ground cinnamon 15g (1 oz) unsaturated spread
1 egg white
This cheesecake recipe is low in fat because ricotta cheese is used instead of high-fat cream and cream cheese. There are many low-fat types of ricotta cheese available, read the label and choose the variety with the lowest fat. The cheesecake crust is also made with very little fat, using egg white to bind rather...

Instructions

1.For the crust, mix together the biscuits, sugar, cinnamon and spread in a bowl. In a separate bowl, whisk the egg white until frothy Stir into the crumb mixture. Press into the bottom of a 23 cm (inch) spring form tin. Bake in a preheated oven 190°C (375°F), Gas Mark 5, for 7-10 minutes until lightly browned. Allow to cool.
2.For the filling, place the ricotta and whole eggs in a food processor or blender and process until smooth. In a bowl, beat together the cheese mixture, sugar, yogurt, lemon juice and rind, flour and vanilla essence until well mixed.
3.In a separate bowl, beat the egg whites until soft peaks form, then fold into the cheese mixture. Spread over the crust. Bake in the oven for 50-55 minutes until the centre is firm to the touch.
4.Run a knife around the edge of the cake to loosen and allow to cool. Remove the sides of the tin, cover the cheesecake and refrigerate for at least 2 hours or up to 1 day. Just before serving, spread the top with fromage frais and cover with blueberries or other fruit.

This cheesecake recipe is low in fat because ricotta cheese
is used instead of high-fat cream and cream cheese. There
are many low-fat types of ricotta cheese available, read the
label and choose the variety with the lowest fat.
The cheesecake crust is also made with very little fat, using
egg white to bind rather than the whole egg. Egg white is
mainly protein and doesn’t contain any fat compared to the
yolk which contains 5 g total fat.

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