Low-fat strawberry cheesecake

 

Low-fat strawberry cheesecake

Servings: 6

Preparation time: 55 min

 

Ingredients

For the cheesecake base:

100g (4oz) reduced-fat digestive biscuits

75g (3oz) low-fat spread, melted

For the cheesecake filling:

500g (1lb) cottage cheese

100g (4oz) light cane sugar

2 lemons; juice of both, zest of one

1 large free-range egg, plus 1 large egg white

250g (1/2 lb) small strawberries (or raspberries)

Directions

 

1.For the base: Put biscuits in a bag and crush with a rolling pin then put crumbs in a bowl and pour over melted spread. Stir and press into the base of a 15cm-square tin lined with greaseproof paper then chill.

2.For the cheesecake: Beat cottage cheese, sugar, lemon juice and zest together in a bowl until smooth. Beat in the egg, plus egg white, pour into tin, level and bake in a preheated oven at 150 C/300 F/gas mark 2 for 35 mins. Turn off oven and leave door open to cool the cake slowly, this prevents cracking.

3.Decorate the cheesecake with fruit and chill in the fridge before serving.

 

 

Related recipes

Other recipes

   

Ingredient Of The Week

Olive Oil - Healthy, Useful And Allergy Free Food

Olive Oil - Healthy, Useful And Allergy Free Food

Unsaturated fatty acids, vitamin E, sterols and polyphenols, are just some of the ingredients that make this food a valuable, useful and healthy ...

The benefits of olive oil for health, because of the abundance of antioxidants and unsaturated fatty acids ...

Read more