Low-fat strawberry and cream cheesecake

  • 10 mins preparation
  • 10 mins cooking
  • Serves 9
  • Print


Low-fat strawberry and cream cheesecake
  • 12 savoiardi sponge finger biscuits
  • 1/2 cup (155g) strawberry jam, warmed
  • 2 tablespoon hot water
  • 350 gram strawberries
  • 1/4 cup (80g) strawberry jam, warmed, strained, extra
  • 1 tablespoon lemon juice
  • 1 tablespoon gelatine
  • 1/4 cup (60ml) water
  • 500 gram low-fat ricotta cheese
  • 1 teaspoon finely grated lemon rind
  • 1/4 cup (55g) caster sugar
  • 300 millilitre low-fat cream
  • 2 teaspoon lemon juice
  • 3 egg whites


Low-fat strawberry and cream cheesecake
  • 1
    Grease base of deep 19cm square cake pan, line base and sides with plastic wrap, extending wrap 5cm over sides of pan. Trim one round edge from each biscuit. Place biscuits in single layer over base of pan, brush with combined jam and the hot water.
  • 2
    Make filling by sprinkling gelatine over the water in small heatproof jug, stand jug in small saucepan of simmering water. Stir until gelatine dissolves, cool 5 minutes.
  • 3
    Beat ricotta, rind and sugar in medium bowl with electric mixer until smooth, beat in cream and juice. Stir in gelatine mixture.
  • 4
    Beat egg whites in small bowl with electric mixer until soft peaks form, fold into ricotta mixture in two batches.
  • 5
    Pour filling over base. Refrigerate overnight.
  • 6
    Serve cheesecake topped with strawberries, brushed with combined extra jam and juice.

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