Recipes
Limey Baked Cheesecake
Meal types: Desserts
Creamy, citrus and fruity all in one mouthful – heaven!
Ingredients
For the base:
175g/6oz digestives, light brand (gingernuts can also be used if light brand of digestives not available)
50g Lactofree spreadable
For the filling:
450g/1lb Lactofree soft white cheese
2 large eggs
115g/4oz caster sugar
Grated zest of 2 limes
Juice of 1 lime
For the topping:
400g/14oz strawberries, de-hulled and sliced thick
3 passion fruit, halved and with the pulp removed
Icing sugar for a light dusting
You will need a 20cm/8inch loose-based, spring–form tin.
Lactofree Products
Instructions
1. Pre-heat the oven to 180ºC/350ºF/Gas mark 4.
2. Place the biscuits in a processor and pulse until they become crumbs. Place in a bowl, add the spreadable and mix together well. Spoon into the base of the tin and level off flat to form the base for the cheesecake. Bake in the oven for 10-15 minutes until the base is lightly browned. Remove from the oven and allow to cool on a wire rack.
3. Reduce the oven temperature to 160C/300F/Gas 2. Meanwhile, place all the filling ingredients into a large bowl and beat together until smooth. Pour onto the cooled base and return to the oven for approximately 45 minutes.
4. Allow to cool (the cheesecake may get a slight crack as it cools). Place in the fridge for 2-3 hours.
5. Toss the strawberries with the passion fruit pulp.
6. Carefully remove the cheesecake from the tin before serving – it’s easier to leave the cheesecake on the base and place on a serving plate. Spoon over the strawberries and passion fruit and dust with icing sugar just before serving.
Nutrition Values per 1/8th recipe
Energy (Calories) 355
Protein (g) 9.2
Sugars (g) 24
Fat (g) 20.1
Saturates (g) 8
Fibre (g) 1.5
Sodium (g) 0.3