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Berry cheesecake
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Prep Time:
385 minutes
Cook Time:
60 minutes
Total Time:
445 minutes
Low-fat baked cheesecake bursting with fruity flavors.
Ingredients:
  • 113g biscuit
  • 650g low-fat fresh ricotta
  • 125g light cream cheese
  • 161.25 gm caster sugar
  • 3 eggs, separated
  • 250g strawberries, washed, hulled, chopped
  • 120g raspberries
  • Extra fresh berries, to serve
Instructions:
  • Preheat your oven to 160°C. Prepare a 22cm round springform pan by lightly greasing it and lining the base and sides with non-stick paper. Evenly distribute the sponge finger biscuits over the base.
  • Whip together ricotta, cream cheese, and caster sugar until smooth. Mix in egg yolks. In a separate bowl, whip egg whites until fluffy. Gently fold the whipped egg whites into the cream cheese mixture.
  • Gently mix in the strawberries and raspberries. Spread the filling over the biscuit base. Bake for 1 hour. Allow to cool in the oven, then refrigerate overnight wrapped in foil. Serve with extra fresh berries on the side.

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