Low-fat strawberry cheesecake recipe

Name: Low-fat strawberry cheesecake recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: For the cheesecake base: 100g reduced-fat digestive biscuits 75g low-fat spread, melted For the cheesecake filling: 500g cottage cheese 100g light cane sugar 2 lemons; juice of both, zest of one 1 large free-range egg, plus 1 large egg white 250g small strawberries

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Prep Time: 20 minutes

Cook Time: 35 minutes

Total: 55 minutes

Servings: 6

Author : Jessica Dady

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Ingredients

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For the cheesecake base: 100 grams reduced-fat digestive biscuits 75 grams low-fat spread, melted For the cheesecake filling: 500 grams cottage cheese 100 grams light cane sugar 2 lemons; juice of both, zest of one 1 large free-range egg, plus 1 large egg white 250 grams small strawberries

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Instructions

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Step 1

For the cheesecake base: Put your biscuits into a bag and crush with a rolling pin until you've got the desired consistency, then put the crumbs in a bowl and pour over your melted spread. Stir and press the mixture into the base of a 15cm-square tin lined with greaseproof paper. Then cover with clingfilm and chill in the fridge.

Step 2

For the cheesecake topping: Beat the cottage cheese, sugar, lemon juice and zest together in a bowl until smooth. Next, beat in the egg, plus the egg white and pour into tin, level off the mixture and bake in a preheated oven at 150C for 35 mins. Turn off oven and leave door open to cool the cake slowly, this prevents cracking.

Step 3

To decorate the cheesecake Chop some of your fruit and pile onto of your baked filling before chilling in the fridge before serving.