Return to listing

Cappuccino Cheesecakes

These are so lovely, no-one will know they're low-fat. You do need to make them the day before as they're much easier to remove from the cases if they've had a chance to become firm.

 
 
 Cappuccino Cheesecakes

  Serves 8

Ingredients
 3½ fl oz (100 ml) freshly made hot espresso (can be made up using instant coffee powder)
 6 oz (175 g) ricotta cheese
 6 oz (175 g) plain cottage cheese
 8 biscuits, such as low-fat chocolate-chip cookies or ginger biscuits
 ½ oz (10 g) powdered gelatine
 2 large egg yolks
 1 tablespoon granulated sweetener
 5 oz (150 g) 5% fat Greek yoghurt
For the topping:
 1 large egg white
 2 tablespoons 8% fat fromage frais or half-fat creme fraiche
 2 teaspoons granulated sweetener
 ½ teaspoon cocoa powder, for dusting
Oven temperatures and Conversions
Click here for information
Equipment
You will also need 16 muffin cases, and 8 x 1½ inch (4 cm) deep ramekins with a base diameter of 3 inches (7.5 cm).

This recipe is taken from How to Cook Book Three.

Method

First of all, put two of the muffin cases into each ramekin – we find using two gives you firmer sides. Next, put a biscuit into the base of each ramekin. Now make the filling. Sprinkle the gelatine into the espresso and whisk until it has completely dissolved.

Now put the ricotta, cottage cheese, egg yolks and sweetener into a food processor and process for about a minute, or until smooth. Then pour in the coffee-and-gelatine mixture through a strainer and blend again until everything is thoroughly mixed and absolutely smooth. After that, transfer the mixture to a bowl and, using a balloon whisk, whisk in the yoghurt until it's all well blended. Now carefully spoon this mixture over the biscuits into the ramekins, cover with clingfilm and chill them overnight.

When you are ready to serve the cheesecakes, remove them from the ramekins and arrange them, in their paper cases, on serving plates. (Because it looks so pretty, I like to serve them like this – the paper can be peeled away before eating.) Then whisk the egg white to soft peaks in a grease-free bowl and fold in the fromage frais and sweetener. Spoon this mixture on top of the cheesecakes and dust each with a little cocoa powder, just like a cappuccino.

Note: This recipe contains eggs.

PER SERVING: 130 kcal, Fat: 5.8g; Saturates: 2.9 g; Protein: 9.1 g; Carbohydrate: 10.9 g.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


No recipes relate to this.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Xmas pud
01 Aug 2015 11:37
Galvanina giveaway Week 3 winner
29 Jul 2015 17:34
Coffee Break Oven cleaning
30 Jul 2015 07:34
Food and travel Refreshing cocktail with Galvanina
25 Jun 2015 21:28
Can Anyone Help? Rice Pudding
01 Aug 2015 16:52
Books Jam made with concentrates
13 Jun 2015 07:32
Equipment Quartz kitchen worktops
24 Jun 2015 02:03
Gardening Oxalis aka Oca
01 Aug 2015 18:09
 
NetObserver
CMS solutions by REDtechnology.com