Lemon Souffle Baked Cheesecake
Ingredients
On the table: 1 1/2 hours (includes cooling time)
Serves: 10-12
Base
150g plain sweet biscuits
65g reduced fat margarine, melted
Filling
500g low fat ricotta cheese
1/2 cup CSR Smart White Sugar Blend
1/4 cup cornflour, sifted
1 teaspoon baking powder, sifted
1/2 lemon, juice and finely grated zest
4 eggs, seperated
1/2 cup light sour cream
Method
- Preheat oven to 180C conventional or 160C fan forced.
- Place biscuits in food processor and process until finely crushed. Add margarine and process until well combined. Press into the base of a lightly greased 20cm springform pan.
- Place ricotta into food processor and process for 30 seconds or until smooth. Add CSR Smart White Sugar Blend, cornflour, baking powder, lemon juice, lemon zest, egg yolks and sour cream. Process for a further 30 seconds. In a seperate bowl beat egg whites until soft peaks form. Fold egg whites through ricotta mixture.
- Pour ricotta mixture on top of biscuit base. Bake for 40 minutes or until golden brown on top. Centre will still appear slightly runny when hot, but will set on cooking. Cool in oven.
Comments
Tip: buy a wedge of ricotta from the delicatessen. This is firmer than smooth ricotta in the tub.
NUTRITIONAL ANALYSIS*
(January 2005)
Per serve (118g)
1118kJ (270 cal)
15g fat
24g carbs
14g sugars
9g protein
* Nutritional analysis of recipes calculated using FoodWorksTM Professional Version 3.