Berry cheesecake

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(31)

Sweets & Desserts

Serves
8

Prep		10 min
Cook		35 min

Cheesecake is an old-time favourite, but almost always a big ‘no-no’ when you’re watching your nutritional intake. But thanks to this clever recipe, you can have your cheesecake and eat it too, while staying within the guidelines of your daily food allowance.

Olive oil spray, 1 spray(s)
Ricotta cheese, reduced-fat, 400 g
Plain flour, white, 1 tablespoon(s)
White sugar, granulated, 3 tablespoon(s), or powdered sweetener
Eggs, raw, 2 extra large egg(s)
Lime zest, 1 zest from lime(s)
Vanilla essence, 1 teaspoon(s)
Mixed berries, fresh, 150 g, drained well if frozen, plus extra for garnish
Icing sugar, 1 tablespoon(s), for dusting (optional)

Method

Preheat the oven to 160°C. Spray an 18 cm springform tin with olive oil and line the base with baking paper.
Combine all the ingredients, except the berries and icing sugar, in a food processor and process until smooth. Spoon half the mixture into the prepared tin, then sprinkle the berries over the top and lightly swirl through. Finish with the remaining ricotta mixture and smooth the top of the cake.
Bake for 30 to 35 minutes or until just set. Turn the oven off and allow the cake to cool in the oven for 1 hour. Remove and cool completely before serving. If you’re not eating the cake as soon as it has cooled, refrigerate until ready to serve. Garnish with extra berries and lightly dust with icing sugar if you like.

Nutrition facts per serve
Makes 8 serves

Note: If food units vary from the book, be guided by the following food units.

Food units
Nutrition facts

Meat & Protein	0.1
Bread & Cereals	0.1
Vegetables	0
Fruit	0.1
Dairy	0.4
Healthy Fats & Oils	0
Indulgences	0.3

Calories	132
Protein	7.1 g
Total fat	6.2 g
- Saturated fat	3.4 g
Total carbohydrates	11.2 g
- Total sugars	10.2 g
Fibre	0.8 g
Sodium	108 mg

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