Ginger and orange cheesecake recipe
information
Calories per serving 240.
For the base
150 g (5 1/2 oz) reduced fat digestive biscuits, crushed
75 g (2 3/4 oz) polyunsaturated margarine, melted
1 teaspoon finely grated orange zest
75 g (2 3/4 oz) polyunsaturated margarine, melted
1 teaspoon finely grated orange zest
For the filling
200 ml (7 fl oz) boiling water
1 sachet sugar free orange flavour jelly
300 g (10 1/2 oz) low fat soft cheese
50 g (1 3/4 oz) caster sugar
150 ml (5 fl oz) O% fat Greek style plain yogurt
50 g (1 3/4 oz) stem ginger, drained and chopped finely
2 oranges, peeled and segmented
1 sachet sugar free orange flavour jelly
300 g (10 1/2 oz) low fat soft cheese
50 g (1 3/4 oz) caster sugar
150 ml (5 fl oz) O% fat Greek style plain yogurt
50 g (1 3/4 oz) stem ginger, drained and chopped finely
2 oranges, peeled and segmented
method
1. Mix together the crushed biscuits, melted margarine and orange zest.
2. Press the mixture into the base of a round, loose bottomed non stick 20 cm (8 inch) cake tin.
3. Chill in the fridge while preparing the filling.
4. Pour the boiling water over the jelly crystals and stir well. Allow to cool for 20 minutes, and then whisk in the low fat soft cheese, caster sugar, yogurt and stem ginger.
5. Chill the mixture in the refrigerator for 30 minutes.
6. Spoon the cheese mixture over the base. Return to the fridge for at least 4 hours until completely set
7. Carefully remove the cheesecake from the tin and place it on a serving plate.
8. Decorate the top with orange segments. Cut into eight wedges to serve.
2. Press the mixture into the base of a round, loose bottomed non stick 20 cm (8 inch) cake tin.
3. Chill in the fridge while preparing the filling.
4. Pour the boiling water over the jelly crystals and stir well. Allow to cool for 20 minutes, and then whisk in the low fat soft cheese, caster sugar, yogurt and stem ginger.
5. Chill the mixture in the refrigerator for 30 minutes.
6. Spoon the cheese mixture over the base. Return to the fridge for at least 4 hours until completely set
7. Carefully remove the cheesecake from the tin and place it on a serving plate.
8. Decorate the top with orange segments. Cut into eight wedges to serve.
serving amount
serves 8.
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