LOW-FAT CHERRY CHEESECAKE
Try this luscious, low-fat cheesecake with an amaretti biscuit base and a creamy ricotta and Quark topping, finished with fresh fruit.
Provided by Sarah Cook
Categories Dessert
Time 1h30m
Yield Cuts into 8 slices
Number Of Ingredients 11
Steps:
- Line the sides of a 20cm round loose-bottomed cake tin with baking parchment. Stir the butter into twothirds of the biscuit crumbs, and reserve the rest. Sprinkle the buttery crumbs over the base of the tin and press down. Soak the gelatine in cold water for 5-10 mins until soft.
- Warm the orange juice in a small pan or the microwave until almost boiling. Squeeze the gelatine of excess water, then stir into the juice to dissolve.
- Beat the quark, ricotta, vanilla and icing sugar together with an electric whisk until really smooth. Then, with the beaters still running, pour in the juice mixture and beat to combine. Pour the cheesecake mixture over the crumbs and smooth the top. Cover with cling film and chill overnight.
- To make the topping, put the cherries in a pan with the orange zest and 100ml water. Cook, covered, for 15 mins until the cherries are softened. Put one-third of the cherries in a bowl and mash with a potato masher to give you a chunky compote. Return to the pan, add the jam, cornflour and 2 tbsp water, and mix to combine. Cook until thickened and saucy - if the sauce is too dry, add a splash more water. Cool to room temperature.
- Just before serving, carefully remove the cheesecake from the tin and peel off the parchment. Scatter over the remaining biscuit crumbs and some cherry sauce. Serve in slices with the remaining cherry sauce alongside.
Nutrition Facts : Calories 342 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 42 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 0.3 milligram of sodium
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