Ingredients
2 cups plain sweet biscuit crumbs
75g unsalted butter
melted
500g Philadelphia light cream cheese
softened
250g light ricotta
1 cup caster sugar
1 lemon
finely chopped zest and juice of
1 tbsp gelatine
dissolved in 1/3 cup boiling water
cherries, blueberries, strawberries
to decorate
Equipment
- 1 20cm springform pan
- 1 bowl
- 1 food processor
Instructions
- Butter the base of a 20cm springform pan and line with non-stick baking paper.
- In a bowl, combine biscuit crumbs (I crumbed in a food processor) and melted butter. Press firmly into the base of the pan and refrigerate for 30 minutes.
- Place cream cheese in a food processor and whiz until smooth, add ricotta and whiz again to combine. Add the sugar, lemon zest and juice and gelatine mixture. Whiz until all combined.
- Pour cream cheese filling into pan and refrigerate until firm. To serve, run a knife around the edge of the pan, release sides of pan and transfer to a serving plate. I leave the cheesecake on the base of the pan. Decorate with fresh fruit.
Notes
Tip
While this is called a ‘light’ cheesecake, I don’t think I would overindulge if you were watching your calorie intake.
Variation
I prefer a more dense Classic baked cheesecake, but this one is lighter and quicker to prepare.
