Sunday, 11 April 2010

My mum's low fat lime cheesecake recipe

There's no other word to describe my Easter, other than "traumatic", hence my failure to keep up with the blogging recently. But before all the trauma, there was my mum's lovely low fat cheesecake, which is ridiculously easy to make. My mum measures everything in "mugs", so just to let you know that that's about 250g (or an ounce)


Quark (fat free soft cheese) 250g x 3
250g soft butter or margarine
3 egg yolks
1 mug of icing sugar
30g vanilla sugar (or 1 tsp vanilla essence)
10g gelatine 
Lime jelly
Green seedless grapes

You start off by blending the sugar with the egg yolks, adding the butter and quark cheese, slowly in. Then melt the gelatine in hot water. We used Polish gelatine, which is in powder form, and used 3 teaspoons, but you basically want half an mug. Stir this in really well. Then start adding the gelatine to the blender, spoon by spoon. Now, the mixture is ready to pour into a buttered a cake tin. You can place your halved grapes on top of this in pretty formations, and into the fridge to cool

Then you make the jelly, and wait for about an hour while the jelly cools, in room temperature. Take the cheesecake out of the fridge and pour the green stuff over the top, and straight back into the fridge. In total, the cheesecake needs to be in the fridge for about 3 hours

I love the cheese cake as it's lights and refreshing, and completely guilt free! You can use and fruit and jelly you want so in the summer we often do a berry version too. And, if you don't know what to do with the egg whites, then meringues are always a welcome treat!

Bon Apetit!

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