Ingredientes para Lite Lime Cheesecake
- Digestive Biscuits
- 60g unsalted butter (¼ cup), melted
- Gelatin Powder
- Fresh Lime Juice
- 100g granulated sugar (about ½ cup)
- Low Fat Ricotta
- Low Fat Cream Cheese
- 1 tablespoon finely grated lime zest
- Egg Whites
- Limes
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Cómo preparar Lite Lime Cheesecake
- Grease a round 18cm springform pan and line the base with non-stick baking paper.
- In a food processor, combine 200g biscuit crumbs (about 1 ½ cups) and 60g melted unsalted butter (¼ cup). Blend until combined.
- Using your fingers, press the mixture evenly into the greased pan, creating a firm base.
- Refrigerate the crust while you prepare the filling.
- In a small heatproof jug, sprinkle 2 teaspoons of powdered gelatin over 1 tablespoon of cold water.
- Place the jug in a saucepan of simmering water (make sure the bottom of the jug doesn't touch the water). Stir constantly until the gelatin dissolves completely.
- Remove from heat and keep warm.
- In a small saucepan, combine 100ml fresh lime juice (about ½ cup) and 100g granulated sugar (about ½ cup).
- Stir over medium heat until the sugar dissolves, then bring to a gentle boil for 1 minute.
- Remove from heat and keep warm.
- In a medium bowl, beat together 500g ricotta cheese (about 2 cups), 100g cream cheese (about ½ cup), and 1 tablespoon finely grated lime zest with an electric mixer until completely smooth and creamy.
- In a separate bowl, beat 1 large egg white with an electric mixer until stiff peaks form.
- With the mixer running, gradually add the hot lime sugar syrup to the egg whites, beating until combined.
- Gently fold the egg white mixture and the slightly warm gelatin mixture into the cheese mixture until well combined. Be careful not to overmix.
- Pour the filling over the chilled biscuit base in the prepared pan.
- Cover and refrigerate for at least 2 hours, or until completely set.
- Serve chilled, topped with whipped cream and lime wedges.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
77g
Fat
22g
Carbs
9g
