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Low-fat cherry cheesecake

Low-fat cherry cheesecake

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(1 ratings)

Prep: 1 hr Cook: 30 mins Plus overnight chilling

Easy

Cuts into 8 slices
A guilt-free, low-fat cheesecake with an amaretti biscuit base, topped with fruit

Nutrition and extra info

Nutrition: per slice

  • kcal342
  • fat9g
  • saturates5g
  • carbs47g
  • sugars42g
  • fibre1g
  • protein18g
  • salt0.3g
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Ingredients

  • 25g butter, melted

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g amaretti biscuit, crushed
  • 3 sheets leaf gelatine
  • zest and juice 1 orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 x 250g tubs Quark
  • 250g tub ricotta

    Ricotta

    ree-cot-a

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

  • 2 tsp vanilla extract
  • 100g icing sugar

For the topping

  • 400g fresh cherry, stoned

    Cherry

    che-ree

    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • 5 tbsp cherry jam

    Cherry

    che-ree

    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • 1 tbsp cornflour

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Method

  1. Line the sides of a 20cm round loose-bottomed cake tin with baking parchment. Stir the butter into twothirds of the biscuit crumbs, and reserve the rest. Sprinkle the buttery crumbs over the base of the tin and press down. Soak the gelatine in cold water for 5-10 mins until soft.

  2. Warm the orange juice in a small pan or the microwave until almost boiling. Squeeze the gelatine of excess water, then stir into the juice to dissolve.

  3. Beat the quark, ricotta, vanilla and icing sugar together with an electric whisk until really smooth. Then, with the beaters still running, pour in the juice mixture and beat to combine. Pour the cheesecake mixture over the crumbs and smooth the top. Cover with cling film and chill overnight.

  4. To make the topping, put the cherries in a pan with the orange zest and 100ml water. Cook, covered, for 15 mins until the cherries are softened. Put one-third of the cherries in a bowl and mash with a potato masher to give you a chunky compote. Return to the pan, add the jam, cornflour and 2 tbsp water, and mix to combine. Cook until thickened and saucy – if the sauce is too dry, add a splash more water. Cool to room temperature.

  5. Just before serving, carefully remove the cheesecake from the tin and peel off the parchment. Scatter over the remaining biscuit crumbs and some cherry sauce. Serve in slices with the remaining cherry sauce alongside.

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Comments (8)

ameliafrances's picture

Oh, really now. 25g of butter? 500g of quark and 250g of ricotta? You call that low-fat? A single slice is 25% of the fat RDA. And 342 calories a slice? That's more than a third of my entire daily calorie allowance. "Low-fat" is a bit misleading here, I feel.

jellybaby25's picture
5

This was a lovely, light cheesecake. I added cherries into the actual cheesecake as well and friends and colleagues loved it! And they loved it even more when I said it was low fat. Will definitely do again!

cookiecal's picture

Snap! The picture is quite misleading. I thought it was guilt free because it was just crumbs and fruit!!!

whiplash's picture

How funny, me too.

emmajh69's picture

Me too!! Anyone tried it yet?

samlovesgina's picture

Thought the cheesecake was the actual plate for a moment and it was just a pile of biscuit crumbs and cherries!

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