Sticking to a low-fat diet, doesn’t mean never having dessert again. Try this low-kilojoule cheesecake to satisfy your sweet tooth.
Ingredients and Method
Sticking to a low-fat diet, doesn’t mean never having dessert again. Try this low-kilojoule cheesecake to satisfy your sweet tooth.
Makes 1 large 25–27 cm cheesecake
Nutritional content per serving
1004 kJ | 21 g carbohydrate | 9 g protein | 13 g fat | 1 g fibre
150 g digestive bran biscuits, crushed
70 g light, canola margarine, melted (choose one that’s trans-fat-free)
500 g ricotta
230 g low-fat, smooth cream cheese
1/2 cup (110 g) castor sugar
10 ml grated lemon rind
30 ml lemon juice
1 egg
1 egg white
Preheat oven to 160C. Lightly grease and line the base of 25–27 cm spring form pan or use a similar-sized Pyrex dish.
1. Combine the crushed biscuits and margarine, press into the base of the pan, then refrigerate for 15 minutes.
2. Place the ricotta, cream cheese, sugar, lemon rind and juice in an electric mixer and beat until smooth, then beat in the whole egg. Beat the egg white in a separate bowl until soft peaks form, then fold into the ricotta mixture. Spread mixture onto the biscuit base, smoothing the top.
3. Bake for 45 minutes. It will still seem quite soft, but will firm up on cooling. Remove from oven, allow to cool, then refrigerate overnight.
