Healthy cheesecake (honest) (Desserts)

Member Name: Suzela

Product:	Desserts
Date:	26/02/09 (253 review reads)
Rating:

Advantages: easy to make, low fat

Disadvantages: can be very sweet

When I was told I needed to go an a strict low fat diet I was devastated because it basically ruled out every dessert that I enjoyed. But in the last few years more low fat products have come about which have made it easier for me to have a go at some of my old favourites again and one of those favourites is cheesecake. Ok so it's not a baked cheesecake but it is still lovely! There are a few methods for making this cheesecake depending on the texture you want so I will describe both methods for you.

My favourite cheesecake is lemon and ginger so I will describe how I make this one but you can add any fruit or have a plainer base if you wish. You can also go for the traditional biscuit and butter base if you prefer and use fuller fat soft cheese if you like.

You will need a deep 8 inch springform or loose bottom cake tin to construct the cheesecake in.

Ingredients: Method one - the thin version

2 tubs Philadelphia extra light soft cheese (you can use the light or full fat versions if you prefer)
12 ginger nut biscuits and 200g cornflakes*
Stem ginger in syrup
grated lemon zest of 2 lemons (one for base and one for topping)
1 tablespoon of sugar (optional)
1 to 2 tablespoons of lemon juice.
1 sachet of powdered gelatine.

Preparation time 30 minutes
Chilling time minimum 4 hours

* this gives you a thin base but if you want a deeper one then you can adjust the quantities

Method:

1. loosely break up the biscuits and put into a large plastic bag. Then get a rolling pin or heavy based saucepan and bash the biscuits to a fine crumb.
2. Add the cornflakes to the bag and scrunch it gently so that you reduce the size of the flakes. You want them to look almost oat sized so that they retain some texture.
3. Add half the lemon zest and mix through
4. Add a little of the syrup from the stem ginger to help bind the base. This isn't an exact science but you need to add enough so that you can shape the mixture into a ball without it being too wet and sticky.
5. Push the mixture into the base of the tin until you get a nice even layer and then pop into the fridge.

6. Put the soft cheese into a bowl and stir it to loosen.
7. Finely chop the stem ginger (use as much or as little you like) and add to the cheese
8. Add the lemon zest and a couple of teaspoons of the stem ginger syrup if you wish.
9. Mix thoroughly.
10. Prepare the sachet of gelatine as instructed and add to the mixture. Mix thoroughly and add the lemon juice. Add the tablespoon of sugar is required. Finally give it all a good mix.
11. Pour/spoon the mixture onto the base. Give it a quick bang to make sure there is no trapped air and then put in the fridge for a minimum of 4 hours.
12. Once chilled release from the tin and serve.

This size serves between 6 and 12 depending on the generosity of your portions.

You can serve with cream or vanilla yogurt.

The base of this cheesecake is soft with a slight bite and the topping is very smooth and velvety. It is more set than a baked cheesecake but it tastes luxurious still. You just need to make sure that you balance the sweetness with the ginger and lemon so that neither one overpowers.

Now for method two: The fluffier, deeper version

Essentially the method and the ingredients are the same as for the above method except for the addition of 4 whisked egg whites and I have found that you need 2 sachets of the gelatine instead of just one to cope with the extra liquid.

Follow the method above to point 10
Whisk the egg whites in a bowl until you get soft peaks and then fold them into the mixture. Once incorporated pour into the tin and chill in the fridge for a minimum of 4 hours but I find this method is best left over night.

Adding the eggs adds more air to the topping and makes it much fluffier with a lighter texture. Whereas the thinner version seems smooth and luxurious this version seems more fun to eat but I don't think it works quite so well with the base. But then my husband prefers this method so each to their own I guess!

I use unflavoured gelatine but you can also use flavoured jelly cubes melted in the microwave with a little water to set the cheesecake mixture. And I am trying my hand at a fluffy strawberry cheesecake at the weekend with a plainer base bound with thinned strawberry jam and crushed strawberries in the mix. The options are endless for this very healthy dessert with a lovely luxurious feel.

Summary: Low fat but yummy