Impress your family and friends with this tempting baked cheesecake tart, piled high with vitamin C-rich strawberries and kiwi fruit. Unlike many cheesecakes that are high in fat and calories, this recipe uses a lower fat soft cheese for the filling and a crushed amaretti biscuit base made without butter.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
A, C * B12
Use the finely grated zest of 1 small pink grapefruit or 1 lime in place of the orange zest. * Instead of amaretti, sprinkle 140 g (5 oz) crushed digestive or oaty biscuits over the bottom of the tin. * Top the cheesecake tart with a mixture of sliced peaches or nectarines and blueberries. * For a raspberry cheesecake tart, sprinkle 140 g (5 oz) crushed ginger biscuits over the bottom of the cake tin. Make the cheesecake mixture as in the main recipe, but using ricotta cheese in place of curd cheese, light soft brown sugar in place of caster sugar and the finely grated zest of 1 lemon in place of the orange zest. After baking, decorate the top with 350 g (12½ oz) fresh raspberries and dust with sifted icing sugar.
Curd cheese contains about half the amount of fat that is found in hard cheeses such as Cheddar. * Kiwi fruits are an excellent source of vitamin C – a single fruit supplies enough to meet the daily requirement for this vitamin.