These low calorie cheesecakes are surprisingly simple and a great way to impress dinner party guests.
Ingredients
- 100g (3½oz) reduced fat digestive biscuits
- 50g (2oz) reduced fat butter
- 5 sheets leaf gelatine
- 450g (14½oz) strawberries, hulled
- 300g (10oz) light cream cheese
- 300g (10oz) fat-free Greek yogurt
- 3tbsp caster sugar
- A few drops vanilla essence
- 1tsp icing sugar
Method
- 1. For the biscuit base, crush the biscuits in a plastic bag to make fine crumbs.
- 2. Melt butter in a small pan and stir in the biscuits. Divide between 6 individual silicone cake moulds or cupcake cases and pack down with the end of a rolling pin. Place in the fridge for 15 minutes to set (put the moulds on a tray so they are easy to move around).
- 3. Place gelatine in a small pan with 4 tbsps of water. Soak for 10 minutes until softened, then heat very gently until melted. Do not boil. Remove from heat.
- 4. Put 150g (5oz) strawberries in a food processor or liquidiser with the cream cheese, yogurt, sugar and vanilla. With the machine running, pour on the gelatine in a thin stream until smooth.
- 5. Pour over biscuit mix and set for 3 hours in the fridge.
- 6. Make the strawberry sauce by blending another 150g (5oz) of strawberries in a clean food processor or liquidiser with the icing sugar. Blend until smooth. If liked the sauce can be boiled to reduce it and make it jammier in texture.
- 7. To turn out, run a knife around the inside of each mould and invert onto a tray, peeling off moulds. Top with halved strawberries and coulis.
Nutritional info
Nutritional info (per serving): 285kcals, 13g fat (7.5g saturated), 0.8g salt
Chef's tip
The dish is part of a paid for advertorial by Tesco. See more
Tesco recipes on delicious. or visit Tesco Real Food.