Serving size: Serves 6Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Low fat, Vegetarian
Course: Dessert
Favourite flavours: Cake/baking
Low-fat strawberry cheesecake
INGREDIENTS
9 sponge finger biscuits (savoiardi), halved
2 ½ cups (500g) low-fat ricotta
½ cup (110g) sugar
3 eggwhites
grated rind of 1 lemon
1 teaspoon lemon juice
2 punnets strawberries, hulled
½ cup (110g) caster sugar
2 ½ cups (500g) low-fat ricotta
½ cup (110g) sugar
3 eggwhites
grated rind of 1 lemon
1 teaspoon lemon juice
2 punnets strawberries, hulled
½ cup (110g) caster sugar
METHOD
1. Lay three sponge finger halves over base of each of six 1-cup springform pans.
2. Preheat oven to 190°C or 170°C fan. Using an electric mixer with paddle or V-groove beaters, beat ricotta and sugar until smooth. Beat in eggwhites, then lemon rind and juice.
3. Pour ricotta mixture into prepared shell, spreading out evenly with a spatula. Bake for 20 minutes. Remove from oven and cool to room temperature. Chill until firm.
4. Meanwhile, place strawberries in a baking pan and sprinkle with caster sugar. Bake for 8 minutes, until soft and syrupy. Cool. To serve, unmould cheesecakes, transfer to plates and top with roasted strawberries.
2. Preheat oven to 190°C or 170°C fan. Using an electric mixer with paddle or V-groove beaters, beat ricotta and sugar until smooth. Beat in eggwhites, then lemon rind and juice.
3. Pour ricotta mixture into prepared shell, spreading out evenly with a spatula. Bake for 20 minutes. Remove from oven and cool to room temperature. Chill until firm.
4. Meanwhile, place strawberries in a baking pan and sprinkle with caster sugar. Bake for 8 minutes, until soft and syrupy. Cool. To serve, unmould cheesecakes, transfer to plates and top with roasted strawberries.
Tip 1: You can also bake this cheesecake in a 20 x 30 x 3cm rectangular slice pan.
by: Suzanne GibbsSource : http://recipefinder.ninemsn.com.au/article.aspx?id=734132
Posts
No comments:
Post a Comment