- 2 cups plain sweet biscuit crumbs
- 75g unsalted butter, melted
- 500g Philadelphia light cream cheese, softened
- 250g light ricotta
- ¾ cup caster sugar
- Finely chopped zest and juice of 1 lemon
- 1 ½ tablespoons gelatine dissolved in 1/3 cup boiling water
- Cherries, blueberries, strawberries to decorate
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.
- While this is called a ‘light’ cheesecake, I don’t think I would overindulge if you were watching your calorie intake.
- I prefer a more dense Classic baked cheesecake, but this one is lighter and quicker to prepare.
- I love berries with cheesecake, but fresh mango, banana, apricots, peaches and passionfruit would also look and taste great.
- Recipe created by Melissa Hughes for Kidspot.