LEMON AND SULTANA CHEESECAKE WITH CHERRIES
Cheesecake is generally high in fat and calories when made with full-fat soft cheese and fresh cream. But you can go ahead and enjoy this feather-light American style version, as the filling is virtually fat-free. For a spectacular topping, use very ripe black cherries.
(Serve8)
INGREDIENTS
For the biscuit base:
175g crushed digestive biscuits
55g reduced-fat spread,very soft
For the topping:
2sachets(11g sachets) powdered gelatine, dissolved in a little orange juice
juice of 1 lemon
350g skimmed milk soft cheese or fromage frais
115g low-fat natural yoghurt
55g granulated sugar
55g sultanas
115 very ripe black cherries
2 tsp icing sugar
METHOD
1.Mix biscuits thoroughly with the spread. Press firmly into the base of a 20-cm loose-bottomed cake tin and chill for 1 hour or until firm.
2.Meanwhile, put the dissolved gelatine into a blender or food processor along with the lemon juice , cheese, yoghurt and sugar.
3.Blend for a few seconds and transfer to a large bowl. Mix in the sultanas. Pour onto the biscuit-crumb base and chill.
4.After about 2 hours, or when just beginning to firm up, place the icing sugar in a little sieve and shake over the cherries. Place the sugared cherries on top of the cake.
5. Return to fridge and chill until completely set.
Cheesecake is generally high in fat and calories when made with full-fat soft cheese and fresh cream. But you can go ahead and enjoy this feather-light American style version, as the filling is virtually fat-free. For a spectacular topping, use very ripe black cherries.
(Serve8)
INGREDIENTS
For the biscuit base:
175g crushed digestive biscuits
55g reduced-fat spread,very soft
For the topping:
2sachets(11g sachets) powdered gelatine, dissolved in a little orange juice
juice of 1 lemon
350g skimmed milk soft cheese or fromage frais
115g low-fat natural yoghurt
55g granulated sugar
55g sultanas
115 very ripe black cherries
2 tsp icing sugar
METHOD
1.Mix biscuits thoroughly with the spread. Press firmly into the base of a 20-cm loose-bottomed cake tin and chill for 1 hour or until firm.
2.Meanwhile, put the dissolved gelatine into a blender or food processor along with the lemon juice , cheese, yoghurt and sugar.
3.Blend for a few seconds and transfer to a large bowl. Mix in the sultanas. Pour onto the biscuit-crumb base and chill.
4.After about 2 hours, or when just beginning to firm up, place the icing sugar in a little sieve and shake over the cherries. Place the sugared cherries on top of the cake.
5. Return to fridge and chill until completely set.
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