Ricotta, lime and strawberry cheesecake
This cheesecake makes a great low-fat option and is perfect to serve as a light dessert.
Mar 31, 2009 1:00pm- Serves 10
- 12 hrs preparation chill time
ingredients
Ricotta, lime and strawberry cheesecake
- 250 gram packet sponge finger biscuits
- 500 gram low-fat ricotta
- 1/3 cup caster sugar
- zest of 1 lime
- 2 tablespoon lime juice
- 300 millilitre light cream
- 1 tablespoon powdered gelatine
- 1/4 cup just-boiled water
- 3 egg whites
- 2 x 250g punnets strawberries, hulled, halved
- 1/2 cup strained low-joule strawberry jam
method
Ricotta, lime and strawberry cheesecake
- 1
Lightly grease and line a 20cm square cake pan with baking paper, extending 2cm above rim.
- 2
Line pan with sponge fingers to cover base completely.
- 3
In a large bowl. using an electric mixer, beat ricotta, sugar and zest together, until smooth. Beat in juice and cream.
- 4
Sprinkle gelatine over water, whisking with a fork to dissolve. Beat into cheesecake mixture.
- 5
In a separate bowl, using an electric mixer, beat egg whites until soft peaks form. Lightly fold into ricotta mixture. Pour over sponge base. Chill overnight until set.
- 6
Arrange strawberries over cheesecake to cover. Brush with jam. Remove from pan, using paper to lift. Cut into slices to serve.