PREP TIME: 30 mins, plus chilling
COOK TIME: 50 mins
SKILL LEVEL: Medium
CALS: 239 FAT: 11.5g
SAT FAT: 5g CARBS: 24g
St Clement’s cheesecake
SERVES 12
We’ve used ricotta, yogurt and light soft cheese instead of full-fat cream cheese for this fluffy baked dessert.
YOU WILL NEED
90g low-fat spread, melted
125g light digestives, crushed
100g rough oatcakes, crushed
1tbsp honey
250g ricotta
3 medium free-range eggs, beaten
8tbsp granulated sweetener
Zest of 3 large oranges, plus 6tbsp juice
3tbsp cornflour
200g 0% fat Greek yogurt
400g extra light soft cheese
Juice of 1 lemon
3tbsp caster sugar
HOW TO DO IT
Heat your oven to 170C/Gas 3. Put an ovenproof dish full of hot water onto the lowest shelf of the oven. Brush a 22cm spring-clip tin with a little of the melted spread. Mix the remainder with the biscuits and honey. Press into the tin, smoothing the surface with a spatula. Chill for 20 mins.
In a food processor, whizz the ricotta and eggs until smooth, add sweetener, zest of 2 oranges, cornflour, yogurt and soft cheese, and mix again until smooth. Pour onto the biscuit base and put the tin on a baking tray. Bake on a middle shelf for 50 mins, until just set. Turn off the oven, open the door ajar and cool for 30 mins. Remove and cool to room temp before chilling for at least 3 hrs.
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Diese Geschichte stammt aus der May 04, 2021-Ausgabe von WOMAN'S OWN.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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