Our easy low-fat strawberry cheesecake recipe is the perfect summer dessert to serve at a dinner party or after Sunday lunch.
It's simple to create and ready in under an hour, though you will need to allow a few hours for it to chill in the fridge. If you're making it for guests, we'd suggest doing it the evening before so it's all ready to go on the day. Usually cheesecake is absolutely laden with calories (it's why we like it so much!) - but this version has some easy cheats which really lighten things up, without compromising on flavour. It has a delightfully crunchy base that uses reduced-fat biscuits and for the filling, we've swapped the usually combination of cream and cream cheese, for cottage cheese which gives a great texture.
Ingredients
- 100g reduced-fat digestive biscuits
- 75g low-fat spread, melted
- 500g cottage cheese
- 100g light cane sugar
- 2 lemons; juice of both, zest of one
- 1 large free-range egg, plus 1 large egg white
- 250g small strawberries
WEIGHT CONVERTER
Method
- For the cheesecake base: Put your biscuits into a bag and crush with a rolling pin until you've got the desired consistency, then put the crumbs in a bowl and pour over your melted spread. Stir and press the mixture into the base of a 15cm-square tin lined with greaseproof paper. Then cover with clingfilm and chill in the fridge.
- For the cheesecake topping: Beat the cottage cheese, sugar, lemon juice and zest together in a bowl until smooth. Next, beat in the egg, plus the egg white and pour into tin, level off the mixture and bake in a preheated oven at 150C for 35 mins. Turn off oven and leave door open to cool the cake slowly, this prevents cracking.
- To decorate the cheesecake Chop some of your fruit and pile onto of your baked filling before chilling in the fridge before serving.
Top tip for making low-fat strawberry cheesecake
If you find this cheesecake recipe too sour, try pureeing a handful of strawberries, raspberries and some sweetener to make a coulis to drizzle over and around each portion.
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