Tangy cheesecake with strawberries

Tangy cheesecake with strawberries

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(4 ratings)

Takes 1 hour-1 hour 20 minutes


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



    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



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

  • 225g strawberries



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

  • 3 tbsp reduced-sugar strawberry jam


  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 (16)

natashakenworthy's picture

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's picture

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's picture

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's picture

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

fimoore's picture

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

pinkypoos's picture

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

niamh1703's picture

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's picture

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

helenthom2's picture

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

julieabc's picture

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

sparky67's picture

Can you substitute polenta for the semolina?

gem090383's picture

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

helencook's picture

it was realllllllllllllllllllllllllyyyyyyyyyyyyyyyyyyy gooooooooooddddddddddddd

ancsika's picture

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!!!

mimsyborogrove's picture

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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