Tangy cheesecake with strawberries

Tangy cheesecake with strawberries

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(4 ratings)

Takes 1 hour-1 hour 20 minutes

Easy

Serves 6 - 8
A low-fat cheesecake with a tangy strawberry kick

Nutrition and extra info

  • Freeze without topping

Nutrition: per serving

  • kcal498
  • fat31g
  • saturates11g
  • carbs44g
  • sugars14g
  • fibre2g
  • protein13g
  • salt1.08g
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Ingredients

  • 200g reduced-fat digestive biscuits, broken into pieces
  • 100g margarine, high in polyunsaturated fats, melted
  • 500g tub ricotta cheese
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • grated zest of 2 large lemons and 3 tbsp juice
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 50g fruit sugar
  • 3 large egg yolk
  • 2 tbsp semolina
    Semolina

    Semolina

    sem-oh-leen-ah

    Semolina flour is pale-yellow in colour, high in gluten and used for traditionally made pasta,…

  • 225g strawberries
    Strawberries

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 3 tbsp reduced-sugar strawberry jam

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.

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Comments, questions and tips

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natashakenworthy
13th Feb, 2012
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
laurabatey
9th Jan, 2012
1.05
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!
milosh
18th Oct, 2011
1.05
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!
reena2510
22nd May, 2011
What other cheese can i use instead of ricotta? absolutely impossibe to find in korea :(
fimoore
26th Oct, 2010
This should NOT be in the gluten free section - surely the authors are aware that semolina and digestives contain gluten?
pinkypoos
16th Oct, 2009
LOW FAT?!?! 498 calories and 31g of fat per serving!!!!!!!!
niamh1703
12th Apr, 2009
5.05
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.
hakin1701
2nd Apr, 2009
This is NOT what I would call a "LOW FAT" recipe
helenthom2
10th Dec, 2008
As this recipe contains Semolina it should not be in the gluten free section.
julieabc
15th Oct, 2008
Unfortunately this is not Gluten Free! Semolina is derived from wheat and should be avoided by Coeliacs.

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