Tangy cheesecake with strawberries

Recipe uploaded by

Good Food

0 ratings

Recipe by Good Food

Leave a comment or rate this recipe

Tested

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.

Fruit sugar

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

Per serving

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

Latest comments and suggestions

• Jean

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• AncsaKukta

  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!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• helencook

  02 April 2008

  helencook commented on this recipe

  it was realllllllllllllllllllllllllyyyyyyyyyyyyyyyyyyy gooooooooooddddddddddddd

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• helencook

  02 April 2008

  helencook commented on this recipe

  yummyyyyy

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gemma Russell

  21 May 2008

  Gemma Russell commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

Bookmark(What are these?)

http://www.bbcgoodfood.com/recipes/1789/

Your binder

• Register
• Sign in

Sign up to start your online recipe binder, get our newsletter and add recipes, comments and ratings to this site. Tell me more

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

More Good Food features

Wellbeing

• Eat your way to fabulous skin
• The healing power of herbs
• Nutting it out

Seasonal & local

• Grow your own strawberries
• Local food heroes
• Grow your own courgettes

Recipe features

• Help yourself to summer salads
• Irresistible ice creams
• Vegetarian delights

Difficulty and servings

Serves 6 - 8

Preperation and cooking times

Freeze without topping

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

Per serving

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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.