Low-fat strawberry cheesecake recipe

Our easy low-fat strawberry cheesecake recipe is the perfect summer dessert. This lower fat recipe is simple and delicious with fresh fruit and a satisfyingly crunchy base. We've used reduced-fat biscuits and low-fat cottage cheese in our most strawberry cheesecake recipe (which just happens to be our most popular one ever!) to ensure that it's super-tasty but not as naughty as you'd think. This quick recipe serves 6 people and will take 55 mins to make plus chilling time. This cheesecake is the perfect dessert if you're trying to be good and are cutting down on treats, with a slice of this working out at only 306 calories per serving! If you're all out of strawberries, or the season has come to an end, then you could try using other soft berries - like raspberries or blackberries. They'll be just as delicious.

Ingredients

• For the cheesecake base: 100g reduced-fat digestive biscuits 75g low-fat spread, melted For the cheesecake filling: 500g cottage cheese 100g light cane sugar 2 lemons; juice of both, zest of one 1 large free-range egg, plus 1 large egg white 250g small strawberries

Method

1. For the cheesecake base: Put your biscuits into a bag and crush with a rolling pin until you've got the desired consistency, then put the crumbs in a bowl and pour over your melted spread. Stir and press the mixture into the base of a 15cm-square tin lined with greaseproof paper. Then cover with clingfilm and chill in the fridge.
2. For the cheesecake topping: Beat the cottage cheese, sugar, lemon juice and zest together in a bowl until smooth. Next, beat in the egg, plus the egg white and pour into tin, level off the mixture and bake in a preheated oven at 150C for 35 mins. Turn off oven and leave door open to cool the cake slowly, this prevents cracking.
3. To decorate the cheesecake Chop some of your fruit and pile onto of your baked filling before chilling in the fridge before serving.