Low-fat lemon and berry cheesecake recipe

399 ratingsRate
  • Serves 8
  • 10 mins to prepare and 20 mins to cook, 1 hr 15 mins to cool
  • 510 calories / serving
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berry cheesecake HERO

While it would be over the top to have a three-course meal every night, we think it's rather nice to have the odd pudding. And just because something is sweet, it doesn't have to be that sinful. Over the next few pages are a few great ideas for something slightly naughty, very nice and very easy.

Love cheescake, hate calories? So do we. Which is why we're sharing our secret recipe for this guilt-free, heavenly pudding. You can have your cake and eat it and ensure you keep your figure too.

Preheat the oven to 170˚C /Gas 4.

In a bowl, mix together the egg whites and crushed biscuits then press the mixture into a spring-form tin lined with greaseproof paper. (If you want a nice smooth edge, cut a circle of greaseproof paper to line the base, and a strip of greaseproof paper to line the sides of the tin.) Bake in the oven for about 15 minutes. Remove from the oven and place in the fridge to cool. If you want to cool it quickly, place in the freezer instead.

In a bowl, mix the quark cheese, icing sugar and lemon rind and combine thoroughly. Taste, and add a little more icing sugar if required to sweeten the mixture.

Remove the cake tin from the fridge (or freezer), dollop the quark mixture on top of the cooled biscuit base and spread out evenly with a spatula or palette knife. Place in the fridge for about an hour to chill. If you're in a rush, pop it in the freezer for 15-30 minutes to make sure it sets quickly.

While the cheesecake is chilling, make the coulis. Place a saucepan over a low heat, add the fruit and icing sugar and mix together well. Add the water to the fruit and simmer gently on a low heat for about 5 minutes until the fruit is soft and letting go of its juices. Taste the coulis, adding more icing sugar if you want it sweeter. Remove from the heat, allow to cool slightly, then blend the fruit with an electric hand blender. Allow to cool in the fridge until needed.

Once the cheesecake has chilled, carefully remove from the cake tin and place on a serving plate. Decorate with some of the fresh berries and mint leaves.

Serve a slice of the cheesecake with a drizzle of coulis over the top. If you have any leftover coulis, refrigerate it in a sealed container and serve over ice cream for a delicious quick dessert.

How to Cook in High Heels, by Sasha Parker and Korin Nolan, published by Absolute Press. Whether you want to create a fabulous family favourite or a girls dinner party to remember, then How to Cook in High Heels takes care of it all. Order the book online.

 


 

 

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  • Ingredients

  • For the cheesecake

  • 500g amaretti biscuits, crushed
  • 2 egg whites
  • 500g quark cheese
  • 200g icing sugar
  • rind of 1 lemon
  • 6-8 fresh mint leaves, to garnish
  • For the coulis

  • 300ml water
  • 225g raspberries, blueberries or strawberries, reserving some of each to use as a garnish
  • 50g icing sugar
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  • Calories
    510
    25%
  • Sugar
    70g
    78%
  • Fat
    16g
    23%
  • Saturates
    4g
    20%
  • Salt
    0g
    <1%
of an adult's Reference Intake daily amount.
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