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Low-Fat Lime Cheese Cake

  • 35 min
  • 10 min
  • 12
  • Easy
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Recipe Ingredients

  • 2 tbsp sunflower oil, plus extra to grease
  • 75g amaretti biscuits
  • 75g cream crackers
  • 100g plain chocolate, chopped, plus extra to decorate
  • 7 gelatine leaves
  • 125ml lime juice (about 5 limes)
  • finely grated zest of 2 limes
  • 750g quark or fat-free cottage cheese, at room temperature
  • 175g icing sugar, sifted

Recipe Directions

  1. Lightly grease the base and sides of a 20cm-diameter springform cake tin and line the base with baking paper. Whizz the biscuits and cream crackers in a food processor to form fine crumbs.
  2. In a large heatproof bowl, melt chocolate over a pot of barely simmering water. Remove from heat; stir in the oil and the crumb mixture. Press evenly into base of the tin. Chill for 30 minutes.
  3. Soak the gelatine leaves in a bowl of cold water for 5 minutes. Heat the lime juice in a small pot until piping hot; take off heat. Lift gelatine out of water (squeeze out excess) and stir into the hot lime juice until dissolved.
  4. In a large bowl, beat lime zest, quark and icing sugar with an electric whisk until smooth. Add lime-juice mixture; beat to combine.
  5. Pour quark mixture onto the chilled base and chill until set (about 4 hours).
  6. Run a sharp knife around inside edge of tin, unclip and transfer cheesecake to a stand. Decorate with grated plain chocolate, if you like.
EACH SERVING About 920kJ, 11g protein, 6g fat (2g saturated), 31g carbohydrate (27g total sugars), 1g fibre. GET AHEAD Make to end of step 5 up to 2 days ahead. Complete recipe to serve.

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