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Justine Pattison

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Vanilla Cheesecake with Berries

 

Vanilla Cheesecake with Berries

sweet things, vanilla cheescake
Print Recipe
Prep Time
20 mins
Cook Time
45 mins
Calories
 

Shop bought cheesecake can contain a massive number of calories per serving. I’ve employed some smart tricks here to reduce the calorie content to something much more acceptable. Be sure to wrap the cake tin really well in foil to stop any water seeping in.

Servings: 12

Ingredients

  • oil, for spraying or brushing
  • 750g ricotta cheese
  • 75g caster sugar
  • 2tbsp cornflour
  • 4 large eggs
  • 2 large egg yolks
  • finely grated zest of 1 lemon
  • 1tsp vanilla extract (or vanilla bean paste)

To serve

  • 15g Amaretti biscuits (about 2), light broken optional
  • 100g raspberries
  • fresh mint leaves
  • 1/2tsp icing sugar

Method

  1. Preheat the oven to 170°C/Fan 150°C/Gas 3.5. Grease the sides of a 23cm spring-clip cake tin and line with baking parchment. Cover the outside of the tin with one or two large pieces of foil to prevent water getting in. Place the cake tin in a deep roasting tin.

  2. Drain the ricotta cheese and put it in a mixing bowl. Mix the sugar with the cornflour, then add the mixture to the ricotta. Using electric whisk, beat until well combined. Gradually add the eggs and yolks, one at a time, whisking well in between each addition. Stir in the lemon zest and vanilla. The mixture will be very soft and light.

  3. Pour all of the cheese mixture slowly into the prepared tin. Fill the roasting tin with just-boiled water halfway up the cheesecake tin. Carefully transfer the tin to the centre of the oven and bake for 45-50 minutes. Do not allow the cheesecake to brown. If it does start to brown while it is still very wobbly, cover the tin loosely with a large piece of foil.

  4. When the cheesecake is ready, turn the oven off and open the door slightly. Wedge a folded tea towel or wooden spoon in the door to keep it ajar and leave the cheesecake to cool completely. This will take 3–4 hours and should prevent the top from cracking. When the cake is completely cool, transfer to the fridge and chill for at least 2 hours before removing it from the tin.

  5. Slide a knife around the top of the cheesecake, cover with a serving plate and turn over carefully onto the plate. Loosen the sides and gently lift the tin off. Remove the base and slowly strip off the lining paper. Top with broken Amaretti biscuits, raspberries, mint leaves and a light dusting of icing sugar. Calories per serving: 176.

 

Buy ‘COMFORT FOOD’ Without the Calories: Low-calorie Recipes, Cheats and Ideas for Feel-Good Favourites

Category: Sweet Things

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Buffalo Chicken Wings with Blue Cheese Dip. Five Buffalo Chicken Wings with Blue Cheese Dip.

Five Reasons to make it!

⭐ Simple recipe using mainly store cupboard ingredients
⭐ Chicken wings are really cheap!
⭐ Easy food to share with friends
⭐ Healthier version of a classic
⭐ Perfect football snack - put in the oven when the game starts, and they'll be ready for half time!

Copy the link below for the recipe.
https://www.justinepattison.com/recipe/buffalo-wings-with-blue-cheese-dip/

#withoutthecalories #chickenwings #englandvwales #worldcup #fingerfood #wings #homemade #buffalowings #healthyfood #foodstagram
If you, like me, love risotto, check out this hand If you, like me, love risotto, check out this handy oven baked one from my book ‘Easy One Pot Without The Calories’ (swipe for the full recipe) or click on the link in my bio to take you to my chicken and mushroom risotto @bbcfood . They may not be totally authentic - but they certainly hit the spot 😋
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Christmas is going to be a little different this y Christmas is going to be a little different this year, but it’s never too early to start planning your food shop.
To find out how to boss your festive menus, head over to BBC Food where you’ll find my top tips for getting organised this year. 
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#christmasshopping #christmascooking #christmas2020 #bbcfood
It’s a beautiful day for a layered salad. Here's It’s a beautiful day for a layered salad. Here's one I made in the test kitchen. Eat at home or on the go. To avoid soggy leaves, put the dressing in first and the leaves last, then only toss – or tip – when you are ready to serve 🌞

#greeksalad #salad #testkitchen #healthyeating #healthyfood  #weightloss #sunshine #feelgoodfood #recipetesting
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