Jules Of The Kitchen_CROPPED 2In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen.


Skinny Lemon Cheesecake

We all love a slice of cheesecake, whether it be oven-baked or a simple gelatine set, yet sometimes it would be more preferable to have a slice with perhaps less calories than the traditional bake. If you are seeking to make such a dessert, then please try this recipe, as it truly does cut down on the calories and fat content often found in a classic cheesecake. I use caster sugar to sweeten but the recipe also works well with natural coconut sugar or runny honey (added to taste).

Serves 6-8
Preparation time: 10 minutes + 5 hour chill
Cooking time: 45 minutes
Oven temperature: 140ºC

Ingredients

100g low-fat digestive biscuits – crushed to a crumb
75g low-calorie margarine – melted
300g low-fat ricotta cheese
200g low-fat cream cheese
115g caster sugar – coconut sugar or runny honey
2 lemons – rind and juice
1 egg – separated

Garnish

Fresh strawberries

Instructions

Prepare biscuit base

Combine crushed biscuits and melted margarine and press into the base of a lightly greased, lined tin. Chill for 30 minutes.

Make filling

Beat ricotta, cream cheese, sugar and lemon juice with electric beaters until smooth. Now add egg yolk. Finally, fold in 3 teaspoons of lemon rind and the lightly whisked egg white.

Pour mixture into the prepared tin, sprinkle well on the surface with the remaining lemon rind.

Bake

Place in a moderate oven and cook for up to 45 minutes – the centre will still be a little wobbly. Remove from the oven. Leave to cool in the tin, then refrigerate for at least 5 hours before serving.

Serve

Slice thickly and garnish with fresh strawberries.

Jules Tips: There are two easy methods to crush biscuits: One, place in a plastic bag and crush with a rolling pin or two, place into a food processor and whiz until a fine crumb. I use for this recipe an 18 cm springform tin, however, of a larger more generous cheesecake best to double up the ingredients and use a 24cm tin. Freezes well.


Contributed by: Julia Toon, Jules of the Kitchen

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