Name: Low-fat strawberry cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 9 sponge fingers (savoiardi), halved; 2 1/2 cup (500g) low-fat ricotta; 1/2 cup (110g) sugar; 3 eggwhites; grated rind of 1 lemon; 1 teaspoon lemon juice; 2 250g punnets strawberries, hulled; 1/2 cup (110g) caster sugar

Ingredients

9 sponge fingers (savoiardi), halved

2 1/2 cup (500g) low-fat ricotta

1/2 cup (110g) sugar

3 eggwhites

grated rind of 1 lemon

1 teaspoon lemon juice

2 250g punnets strawberries, hulled

1/2 cup (110g) caster sugar

Method

1.Preheat oven to 190°C (170°C fan-forced). Lay three sponge finger halves over each base of six 1-cup springform pans.

2.Using an electric mixer with paddle or V-groove beaters, beat ricotta and sugar until smooth. Beat in eggwhites, then lemon rind and juice. Pour mixture into pans, spreading out evenly with a spatula. Bake for 20 minutes. Remove from oven and cool to room temperature. Chill until firm.

3.Meanwhile, place strawberries in a baking pan and sprinkle with caster sugar. Bake for 8 minutes, until syrupy. Cool.

4.Serve cheesecakes topped with strawberries and syrup.

You could bake this cheesecake mixture in a 20 x 30 lamington pan.
Note

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Ingredients

Method

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