Tuesday, November 29, 2011

LEMON AND SULTANA CHEESECAKE WITH CHERRIES

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.


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