Ricotta, lime and strawberry cheesecake

This cheesecake makes a great low-fat option and is perfect to serve as a light dessert.

  • 12 hrs preparation chill time
  • Serves 10
  • Print


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


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.

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