Tangy cheesecake with strawberries

Name: Tangy cheesecake with strawberries
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 200 grams reduced-fat digestive biscuits, broken into pieces; 100 grams margarine, high in polyunsaturated fats, melted; 500 grams ricotta cheese; 2 larges grated zest of lemons and 3 tbsp juice; 50 grams fruit sugar; 3 larges egg yolks; 2 Tbsps semolina; 225 grams strawberries; 3 Tbsps reduced-sugar strawberry jam

Tangy cheesecake with strawberries requires roughly 1 hour and 20 minutes from start to finish. This recipe serves 6. One serving contains 524 calories, 14g of protein, and 30g of fat. A mixture of lemon zest, margarine, semolina, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Tangy Lemon Cheesecake, Tangy Lemon Cheesecake Bars, and Cheesecake Stuffed Strawberries are very similar to this recipe.

Instructions

Preheat the oven to 180C/gas 4/fan 160C. Blitz the biscuits in a food processor until finely crushed.

Ingredients you will need

Biscuits

Equipment you will use

Food Processor

Oven

Add the melted margarine and whiz for a minute. Base line a 20cm spring form tin with non-stick baking parchment and press the mixture into the base.

Ingredients you will need

Margarine

Base

Wipe the processor bowl and blades, then add the ricotta, lemon zest and juice, fruit sugar, egg yolks and semolina and whizz for 1-2 minutes or until thoroughly mixed.

Ingredients you will need

Lemon Zest

Egg Yolk

Semolina

Ricotta Cheese

Fruit

Juice

Sugar

Equipment you will use

Bowl

Pour the mixture into the prepared tin and bake for 35- 45 minutes until firm to the touch and the sides are just shrinking from the tin. Turn the oven off and allow the cheesecake to cool in the oven with the door open for 1 hour.

Equipment you will use

Oven

While the cake cools, hull and halve the strawberries, quartering any larger ones. Melt the jam with 3 tbsp water over a medium heat, stirring until bubbling and runny. Sieve the jam into a bowl and toss the strawberries in the jam.

Ingredients you will need

Strawberries

Water

Jam

Equipment you will use

Sieve

Bowl

To serve, loosen the sides of the cheesecake with a knife, remove from the tin and slide on to a serving plate. (The cheesecake may now be frozen.) Top with strawberries.

Ingredients you will need

Strawberries

Equipment you will use

Knife

Equipment

Ingredients

Servings:

200grams

reduced-fat digestive biscuits, broken into pieces 100grams

margarine, high in polyunsaturated fats, melted 500grams

ricotta cheese 2larges

grated zest of lemons and 3 tbsp juice 50grams

reduced-sugar strawberry jam

Recommended wine: Lambrusco Dolce, Late Harvest Riesling, Sauternes

Lambrusco Dolce, Late Harvest Riesling, and Sauternes are my top picks for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The Vineyards Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.