Tangy cheesecake with strawberries
The recipe Tangy cheesecake with strawberries can be made in roughly 1 hour and 20 minutes. This recipe makes 6 servings with 498 calories, 14g of protein, and 30g of fat each. For $1.62 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food has 17 fans. Head to the store and pick up ricotta cheese, egg yolks, lemon zest, and a few other things to make it today. Overall, this recipe earns a good spoonacular score of 52%. Tangy Lemon Cheesecake, Tangy Lemon Cheesecake Bars, and Cheesecake Stuffed Strawberries are very similar to this recipe.
Servings: 6
Ingredients:
200g reduced-fat digestive biscuits, broken into pieces
3 large egg yolks
grated zest of 2 large lemons and 3 tbsp juice
100g margarine, high in polyunsaturated fats, melted
500g tub ricotta cheese
2 tbsp semolina
225g strawberries
3 tbsp reduced-sugar strawberry jam
50g fruit sugar
Equipment:
food processor
oven
bowl
knife
sieve
Cooking instruction summary:
Preheat the oven to 180C/gas 4/fan 160C. Blitz the biscuits in a food processor until finely crushed. Add the melted margarine and whiz for a minute. Base line a 20cm spring form tin with non-stick baking parchment and press the mixture into the base.Wipe the processor bowl and blades, then add the ricotta, lemon zest and juice, fruit sugar, egg yolks and semolina and whizz for 1-2 minutes or until thoroughly mixed.Pour the mixture into the prepared tin and bake for 35- 45 minutes until firm to the touch and the sides are just shrinking from the tin. Turn the oven off and allow the cheesecake to cool in the oven with the door open for 1 hour.While the cake cools, hull and halve the strawberries, quartering any larger ones. Melt the jam with 3 tbsp water over a medium heat, stirring until bubbling and runny. Sieve the jam into a bowl and toss the strawberries in the jam.To serve, loosen the sides of the cheesecake with a knife, remove from the tin and slide on to a serving plate. (The cheesecake may now be frozen.) Top with strawberries.
Step by step:
1. Preheat the oven to 180C/gas 4/fan 160C. Blitz the biscuits in a food processor until finely crushed.
2. Add the melted margarine and whiz for a minute. Base line a 20cm spring form tin with non-stick baking parchment and press the mixture into the base.Wipe the processor bowl and blades, then add the ricotta, lemon zest and juice, fruit sugar, egg yolks and semolina and whizz for 1-2 minutes or until thoroughly mixed.
3. Pour the mixture into the prepared tin and bake for 35- 45 minutes until firm to the touch and the sides are just shrinking from the tin. Turn the oven off and allow the cheesecake to cool in the oven with the door open for 1 hour.While the cake cools, hull and halve the strawberries, quartering any larger ones. Melt the jam with 3 tbsp water over a medium heat, stirring until bubbling and runny. Sieve the jam into a bowl and toss the strawberries in the jam.To serve, loosen the sides of the cheesecake with a knife, remove from the tin and slide on to a serving plate. (The cheesecake may now be frozen.) Top with strawberries.
Nutrition Information:
covered percent of daily need
