Low Fat Apricot Cheesecake recipe
information
260 Calories per serving
For the base:
6 large digestive biscuits
3 tablespoons margarine
3 tablespoons margarine
For the topping:
7 medium apricots
1 tablespoon lemon juice
5 oz (150 g) curd cheese
5 tablespoons caster sugar
few drops of almond essence
2 tablespoons hot water
1 sachet gelatine
2 egg whites
pinch of cream of tartar
4 oz (120 g) fromage frais
1 tablespoon lemon juice
5 oz (150 g) curd cheese
5 tablespoons caster sugar
few drops of almond essence
2 tablespoons hot water
1 sachet gelatine
2 egg whites
pinch of cream of tartar
4 oz (120 g) fromage frais
For the decoration:
1 medium apricot
1/2 teaspoon lemon juice
2 1/2 oz (75 g) raspberries
1/2 teaspoon lemon juice
2 1/2 oz (75 g) raspberries
method
1. Place the biscuits in a plastic bag and crush with a rolling pin to make fine crumbs.
2. Melt the margarine and stir in the biscuit crumbs. mix well, then press into a serving flan dish or loose-bottomed 8 inch (20 cm) flan tin.
3. Plunge 7 apricots in boiling water and leave for 1 minute.
4. Drain and place in cold water.
5. Remove the skin from each apricot, halve and discard the stones.
6. Transfer the apricot halves and lemon juice to a blender and process until smooth.
7. Beat together the curd cheese and caster sugar, mix in the apricot puree and stir in the almond essence.
8. Pour the hot water into a cup or small basin, sprinkle in the gelatine and stir well.
9. Stand the cup in a saucepan of simmering water and leave until the gelatine has completely dissolved.
10. Stir the dissolved gelatine into the cheese and apricot puree.
11. Leave until beginning to set.
12. Whisk the egg whites and cream of tartar until peaking.
13. Using a metal tablespoon, fold the fromage frais and then the egg whites evenly into the cheese and apricot mixture.
14. Spoon the mixture onto the biscuit base and chill until completely set.
15. To serve, halve the apricot, remove the stone and cut the fruit into thin wedges.
16. Brush each wedge with lemon juice. if the cheesecake is in a loose-bottomed tin, carefully remove by sliding a spatula or palette knife under the biscuit base and sliding the cheesecake onto a plate.
17. Decorate with the apricot wedges and raspberries.
2. Melt the margarine and stir in the biscuit crumbs. mix well, then press into a serving flan dish or loose-bottomed 8 inch (20 cm) flan tin.
3. Plunge 7 apricots in boiling water and leave for 1 minute.
4. Drain and place in cold water.
5. Remove the skin from each apricot, halve and discard the stones.
6. Transfer the apricot halves and lemon juice to a blender and process until smooth.
7. Beat together the curd cheese and caster sugar, mix in the apricot puree and stir in the almond essence.
8. Pour the hot water into a cup or small basin, sprinkle in the gelatine and stir well.
9. Stand the cup in a saucepan of simmering water and leave until the gelatine has completely dissolved.
10. Stir the dissolved gelatine into the cheese and apricot puree.
11. Leave until beginning to set.
12. Whisk the egg whites and cream of tartar until peaking.
13. Using a metal tablespoon, fold the fromage frais and then the egg whites evenly into the cheese and apricot mixture.
14. Spoon the mixture onto the biscuit base and chill until completely set.
15. To serve, halve the apricot, remove the stone and cut the fruit into thin wedges.
16. Brush each wedge with lemon juice. if the cheesecake is in a loose-bottomed tin, carefully remove by sliding a spatula or palette knife under the biscuit base and sliding the cheesecake onto a plate.
17. Decorate with the apricot wedges and raspberries.
serving amount
serves 6
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