Low-fat strawberry and cream cheesecake

Step 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.

Step 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.

Step 3

Beat ricotta, rind and sugar in medium bowl with electric mixer until smooth, beat in cream and juice. Stir in gelatine mixture.

Step 4

Beat egg whites in small bowl with electric mixer until soft peaks form, fold into ricotta mixture in two batches.

Step 5

Pour filling over base. Refrigerate overnight.

Step 6

Serve cheesecake topped with strawberries, brushed with combined extra jam and juice.