AIS Sports Nutrition

Lemon-lime cheesecake

HINT: For special occasions, top cheesecake with fresh blueberries or raspberries when it is almost set. This recipe keeps in the fridge for 3 days

100 g reduced-fat butternut biscuits
2 tablespoons margarine, melted
250 g reduced-fat cream cheese
1 tablespoon finely grated lemon rind
2 teaspoons finely grated lime rind
400 g can CARNATION Sweetened Condensed Skim Milk
2 tablespoons lemon juice
2 tablespoons lime juice
3 teaspoons gelatine
2 egg whites

Lightly grease a 20-cm round nonstick springform pan.  Place biscuits in a food processor and process until finely crushed.  Add margarine, and process briefly until evenly moistened.  Press crumbs into the base of the pan, smoothing with the back of a spoon.  Refrigerate while making the filling.  Using electric beaters, beat cream cheese with lemon and lime rind until combined.  Add milk and lemon and lime juice, and beat until smooth.  Put 1½ tablespoons hot water in a small bowl and sprinkle over gelatine.  Stand the bowl in a saucepan with about 1-2 cm hot water and place over low heat for 1 minute until gelatine has softened.  Remove bowl from saucepan and whisk gelatine, using a fork, to dissolve.  Set aside to cool slightly.  Beat egg whites in a clean dry bowl, with clean beaters, until soft peaks form.  Add egg whites and gelatine to cream cheese mixture and fold gently until combined.  Using a rubber spatula or metal spoon, work carefully so as not to lose the volume from the egg whites.  Pour over the base and refrigerate for 3 hours, until set.  Serve with fresh fruit.

 

ANALYSIS per serve 
Energy kJ (Cal)
1502 (359)
1126 (269)
Carbohydrate (g)
47 
35 
Protein (g)
13 
10 
Fat (g)
14 
10 
Calcium

Preparation time: 20 minutes + 3 hours refrigeration
Cooking time: 1 minute
Serves: 6-8

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