Tangy cheesecake with strawberries

Tangy cheesecake with strawberries

A low-fat cheescake with a tangy strawberry kick

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Recipe by Good Food

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Difficulty and servings

Easy

Serves 6 - 8

Preperation and cooking times

Takes 1 hour-1 hour 20 minutes
Freezable

Freeze without topping

Method

  1. Preheat the oven to 180C/gas 4/fan 160C. Blitz the biscuits in a food processor until finely crushed. Add the melted margarine and whiz for a minute. Base line a 20cm spring form tin with non-stick baking parchment and press the mixture into the base.
  2. Wipe the processor bowl and blades, then add the ricotta, lemon zest and juice, fruit sugar, egg yolks and semolina and whizz for 1-2 minutes or until thoroughly mixed.
  3. Pour the mixture into the prepared tin and bake for 35- 45 minutes until firm to the touch and the sides are just shrinking from the tin. Turn the oven off and allow the cheesecake to cool in the oven with the door open for 1 hour.
  4. While the cake cools, hull and halve the strawberries, quartering any larger ones. Melt the jam with 3 tbsp water over a medium heat, stirring until bubbling and runny. Sieve the jam into a bowl and toss the strawberries in the jam.
  5. To serve, loosen the sides of the cheesecake with a knife, remove from the tin and slide on to a serving plate. (The cheesecake may now be frozen.) Top with strawberries.
Try

Fruit sugar

We used natural fruit sugar Fruisana but diabetics can eat sugar in moderation according to Diabetes UK.

Recipe from Good Food magazine, July 2002 .

Per serving

498 kcalories, protein 13g, carbohydrate 44g, fat 31 g, saturated fat 11g, fibre 2g, salt 1.08 g

Latest comments and suggestions

  • 01 January 2008

    Jean commented on this recipe

    This recipe was included in the list that came up when I requested "gluten-free". I would like to point out that, as it contails semolina, as well as low-fat digestive biscuits, it is most certainly not gluten-free. Gluten-free bisciuits could be used, but semolina is a form of wheat and therefore totally unsuitable for coeliacs or anyone else whose health depends on their sticking rigidly to a gluten-free diet.

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  • 31 January 2008

    AncsaKukta commented on this recipe

    Dear Members! Anybody can tell me HOW MUCH POLENTA do I have to use in this recipe??? I never baked cheesecake before, I have know idea,...tbsp?cups?? Tanx in advance!!!

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  • 02 April 2008

    helencook commented on this recipe

    it was realllllllllllllllllllllllllyyyyyyyyyyyyyyyyyyy gooooooooooddddddddddddd

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  • 02 April 2008

    helencook commented on this recipe

    yummyyyyy

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  • 21 May 2008

    Gemma Russell commented on this recipe

    Where did you get the polenta from???? I cant see it anywhere in the recipe??

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Difficulty and servings

Easy

Serves 6 - 8

Preperation and cooking times

Takes 1 hour-1 hour 20 minutes
Freezable

Freeze without topping

Diabetic dessert

Ingredients

  • 200g reduced-fat digestive biscuits , broken into pieces
  • 100g margarine , high in polyunsaturated fats, melted
  • 500g tub ricotta cheese
  • grated zest of 2 large lemons and 3 tbsp juice
  • 50g fruit sugar
  • 3 large egg yolks
  • 2 tbsp semolina
  • 225g strawberries
  • 3 tbsp reduced-sugar strawberry jam
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Per serving

498 kcalories, protein 13g, carbohydrate 44g, fat 31 g, saturated fat 11g, fibre 2g, salt 1.08 g

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