This dessert has the creamy consistency a cheesecake should have but uses ricotta cheese. Add an amaretti biscuit base without butter and vitamin C-rich strawberries and kiwi fruit for a healthy result that's big on flavour.
There are so many cheesecake recipes but this ricotta version is definitely my favourite. It is simple and easy to make on a biscuit crumb base.
This is an authentic version of an ancient Roman cheesecake known as a 'Savillum'. It is extremely different to the modern versions so be prepared.
Compared with most cheesecakes, this recipe isn't particularly high in fat as it uses low-fat cottage cheese instead of the traditional cream cheese and is lightened by folding in whisked egg whites before baking.
This delightful cheesecake is creamy and not thick, with a hint of lemon and vanilla. For best results, do not substitute any ingredients with low-fat unless you've made it before and want to experiment.