Tangy cheesecake with strawberries

Tangy cheesecake with strawberries

A low-fat cheesecake with a tangy strawberry kick

Difficulty and servings

Easy

Serves 6 - 8

Preparation and cooking times

Total time

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.

Per serving

498 kcalories, protein 13g, carbohydrate 44g, fat 31 g, saturated fat 11g, fibre 2g, sugar 14g, salt 1.08 g

Recipe from Good Food magazine, July 2002.

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Latest comments and suggestions

  • Binder photo 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.

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  • Binder photo 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!!!

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  • Binder photo helencook

    02 April 2008

    helencook commented on this recipe

    it was realllllllllllllllllllllllllyyyyyyyyyyyyyyyyyyy gooooooooooddddddddddddd

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  • Binder photo helencook

    02 April 2008

    helencook commented on this recipe

    yummyyyyy

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  • Binder photo 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??

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  • Binder photo Sparkles

    23 August 2008

    Sparkles commented on this recipe

    Can you substitute polenta for the semolina?

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  • Binder photo Recipes

    15 October 2008

    Recipes commented on this recipe

    Unfortunately this is not Gluten Free! Semolina is derived from wheat and should be avoided by Coeliacs.

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  • Binder photo helenthom

    10 December 2008

    helenthom commented on this recipe

    As this recipe contains Semolina it should not be in the gluten free section.

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  • Binder photo hakin1701

    02 April 2009

    hakin1701 commented on this recipe

    This is NOT what I would call a "LOW FAT" recipe

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  • Binder photo Niamh cooks

    12 April 2009

    Niamh cooks rated and commented on this recipe

    5 stars

    Absolutely Yum! Not a diet recipe perhaps but a lovely way to finish a special meal and relatively low in fat. I served it with little chocolate eggs on top for Easter lunch, lots of strawberries and low fat creme fraiche on the side and it went down extremely well. Good Food hasn't let me down yet. Top Marks.

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  • Binder photo pink

    16 October 2009

    pink commented on this recipe

    LOW FAT?!?! 498 calories and 31g of fat per serving!!!!!!!!

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  • Binder photo lollypolly

    10 January 2010

    lollypolly rated this recipe

    1 stars

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  • Binder photo fmoore

    26 October 2010

    fmoore commented on this recipe

    This should NOT be in the gluten free section - surely the authors are aware that semolina and digestives contain gluten?

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  • Binder photo Reena

    22 May 2011

    Reena commented on this recipe

    What other cheese can i use instead of ricotta? absolutely impossibe to find in korea :(

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  • Binder photo Milosh

    18 October 2011

    Milosh rated and commented on this recipe

    1 stars

    I have to agree with a lot of people in the comments section, this recipe is not diet friendly at all, and its anything but a low fat recipe!

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  • Binder photo Laura B

    09 January 2012

    Laura B rated and commented on this recipe

    1 stars

    Not low in fat at all. I would suggest using the raspberry cheesecake recipe from the "most highly rated" category but instead of using 600g full fat cream cheese I used extra light philidelphia and also instead of full fat using a half fat sour cream. When I made it this way everyone remarked how good it was and was shocked after when I told them about my low-fat substitutions!

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  • Binder photo The Nourishing Road

    13 February 2012

    The Nourishing Road commented on this recipe

    This recipe needs some serious science...margarine is high in trans fats...very bad for health: read this http://www.thenourishingroad.co.uk/2012/02/put-margarine-down.html Also 'low fat' food is not good for our bodies. 50% of the calories in Breast milk come from saturated fat. Our bodies need High fats diets. In fact it is SUGAR which becomes saturated body fat if consumed in large amounts (more than approx. 40grams). Please find more information here: www.thenourishingroad.co.uk

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Difficulty and servings

Easy

Serves 6 - 8

Preparation and cooking times

Total time

Takes 1 hour-1 hour 20 minutes

Freezable

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
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Per serving

498 kcalories, protein 13g, carbohydrate 44g, fat 31 g, saturated fat 11g, fibre 2g, sugar 14g, salt 1.08 g

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