Low-fat cherry cheesecake

Low-fat cherry cheesecake

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(3 ratings)

Prep: 1 hr Cook: 30 mins Plus overnight chilling


Cuts into 8 slices

Try this luscious, low-fat cheesecake with an amaretti biscuit base and a creamy ricotta and Quark topping, finished with fresh fruit.

Nutrition and extra info

Nutrition: per slice

  • kcal342
  • fat9g
  • saturates5g
  • carbs47g
  • sugars42g
  • fibre1g
  • protein18g
  • salt0.3g
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  • 25g butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

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



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

  • 2 x 250g tubs quark



    This is a soft, smooth curd cheese with a refreshingly light acidity. It ranges from low-fat…

  • 250g tub ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 2 tsp vanilla extract
  • 100g icing sugar

For the topping

  • 400g fresh cherry, stoned



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

  • 5 tbsp cherry jam



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

  • 1 tbsp cornflour


  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, questions and tips

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13th Feb, 2014
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
31st May, 2013
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!
11th Jun, 2012
Snap! The picture is quite misleading. I thought it was guilt free because it was just crumbs and fruit!!!
7th Jun, 2012
How funny, me too.
6th Jun, 2012
Me too!! Anyone tried it yet?
4th Jun, 2012
and me lol
4th May, 2012
Yup, me too!
1st May, 2012
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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