low-fat peach + ricotta cheesecake

I remember my first bite of peach. An uncle brought a box of Australian summer fruits fresh out from the plane and onto our dinner table. My whole family gathered around the table, savoring the heavenly scent that waft from the box. There were cherries, nectarines, plums and those beautiful pink peaches, tender

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to touch. Ripe to eat. Bursting with sweetness. It remain, till today, my favourite fruit.

In Japan, when my host offered me a plate full of cakes, the one I’d gone fork-first was the peach sponge cake. (Ahem, not before asking if anyone else had wanted it. I am greedy but I am not rude).

I had initially wanted to use mango in this cheesecake recipe but I spotted a tin of peaches looking very lonely in the cupboard, I had to make it happy and purposeful. Isn’t that the point of ingredients? To be used in some spectacular meal and then enjoyed with great pleasure.

Low-fat Peach & Ricotta Cheesecake (adapted from The Australian Women’s Weekly) (serves 4)

  • 6 sponge fingers biscuits,
  • 1 tbsp lemon juice
  • 1/2 tbsp gelatin
  • 2 tbsp hot water
  • 30 ml peach syrup reserved from tinned peach
  • 250g low-fat ricotta cheese
  • 1/4 cup of tinned peaches, sliced and chopped
  • 1 tsp finely grated lemon rind
  • 2 tbsp caster sugar
  • 150ml low-fat cream
  • 3 egg whites*

Directions

  1. Grease base of 19cm square cake pan; line base and sides with plastic wrap, extending 5 cm over sides of pan.
  2. Trim round edges from biscuits and place in a single layer over base of pan; brush with
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    peach syrup.

  3. Mix gelatin and hot water in a heatproof bowl and stand over a small saucepan of simmering water. Stir until gelatin dissolves completely. Allow gelatin mixture to cool.
  4. Beat ricotta, rind and sugar with electric mixer until smooth, beat in cream and lemon juice. Stir in gelatin mixture.
  5. Beat egg whites in a clean bowl until soft peaks form.
  6. Fold in ricotta mixture in two batches.
  7. Arrange chopped peaches on the sponge fingers and then pour ricotta filling over it.
  8. Refrigerate overnight.
  9. Serve with sliced pieces of peach.

*Note: For this recipe, I had used 60g free-range eggs.

Comments

  1. says

    I must admit, when it comes to desserts, I always lean toward (or more accurately, fall into) chocolate. However, this recipe looks like the best of a lot of worlds: beautiful fruit, low fat yet rich and creamy, tangy and sweet together. What’s not to love? I wonder, can you substitute fresh peaches? Or would they need to be cooked somehow to mirror the tinned version (and create some kind of juice)? Thanks for the dessert inspiration.

    Anyway, I found you through TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.

    Best,
    Casey
    Editor
    http://www.tastestopping.wordpress.com

  2. Mable Tan says

    Hi Casey,
    Thanks for dropping by HM. You can definitely replace tinned fruits with fresh ones. Personally, I would prefer using fresh.
    What I’d do for juice is to either make a syrup consistency with sugar + water / melt some apricot jam with hot water as juice to spread over the sponge fingers.
    The whole idea is to make sure the base is moist. You can also use strawberries or any other fruit you’d like for this recipe. It’s quite a versatile dessert. Enjoy!

    Also, thanks for the suggestion. I’ll keep that in mind for the future.

    Cheerios,
    Mabs

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