PersonalPoints™ per serving
3 hr 35 min
This light-as-air cheesecake is deliciously romantic and will satisfy sweet cravings with the juicy strawberries and dark chocolate goodness.
Reduced-fat ricotta cheese
Fromage frais, vanilla bean
Chocolate wheaten biscuit
¼ cup(s), (55g)
1 tbs, sifted
90 g, melted
1 x 3 second spray(s)
- Preheat oven to 160°C. Lightly spray a 30cm x 20cm lamington tin with oil. Place the biscuits in a food processor and process until they resemble breadcrumbs. Press over base of prepared tin. Bake for 10 minutes. Set aside to cool.
- Process the ricotta, fromage frais, sugar and cocoa until smooth. Add the melted chocolate and combine. Transfer to a large bowl.
- Sprinkle gelatine over 1½ tablespoons of boiling water in a small heatproof jug. Stir with a fork until gelatine dissolves. Quickly stir gelatine into chocolate mixture.
- Using an electric mixer, beat egg whites into chocolate mixture, in two batches. Spread mixture over prepared base. Cover and place in the fridge for 3 hours to set. Top with strawberries to serve.