Baked Cherry Cheesecake 

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An adaption of a traditional cheesecake recipe for a delicious, low-fat alternative.

Ingredients:

125 g crushed Granita biscuits

2 Tbsp water

500 g smooth, reduced-fat ricotta cheese

2 eggs

2 Tbsp sugar or sugar substitute

1 Tbsp plain flour

75 g cherry spreadable fruit or low-joule jam

Directions:

Preheat the oven to 180 degrees.

Mix the biscuit crumbs and water together. Press the biscuit mixture over the lined base of a 20cm spring-form pan.

Bake for 10 minutes and remove the pan from the oven.

Reduce the oven temperature to 160 degrees.

Meanwhile, beat the cheese, eggs, sugar or substitute and flour together.

Stir in the fruit or low-joule spread and pour this over the biscuit base.

Bake for 45 minutes, or until set. Test by inserting a skewer into the centre of the cake - if the skewer comes out clean, the cake is cooked.

Leave to cool in the pan.

Serve chilled.

Microwave Directions:

Mix the biscuit crumbs and water together.

Line the base of a 21 cm flat round casserole dish with baking paper.

Press the biscuit mixture evenly over the base.

Leave uncovered and cook on HIGH (100%) for 90 seconds.

Beat the cheese, eggs, sugar or substitute and flour together in a mixing bowl.

Stir in the fruit and pour this over the biscuit base.

Leave uncovered and cook, elevated on the edge of the turntable, on MEDIUM (50-60%) for 10-15 minutes, moving the dish to the opposite side of the turntable halfway through the cooking time.

Allow to stand, covered with a paper towel, to cool.

Serve chilled.

Variations:

Serve with fresh berries or fruit in season and low-fat ice cream.

Author:

Virginia Hill

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