Name: Ricotta, lime and strawberry cheesecake
Prep time: 720 min
Total time: 720 min
Yield: 10
Ingredients: 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

Ingredients

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

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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