Lemon cheesecake with roasted plums

This low-calorie lemon cheesecake recipe is from Skinny Desserts, a new recipe book by Kathryn Bruton where none of the recipes are more than 300 calories per serving. If you’re looking for a delicious, healthy dessert that will impress a crowd, you just found it. Serve with a dollop of crème fraîche, if liked.

low-calorie lemon cheesecake recipe
Laura Edwards

SERVES 10

251 CALS PER SERVE

650g soft ricotta
150g golden caster sugar, plus 10g for dusting
50g plain flour
zest of 4 lemons
juice of 1 lemon
6 large eggs, separated
pinch of salt
5 plums, stoned and cut into wedges
juice of 1 orange
1 tbsp clear honey
crème fraîche, to serve (optional)

1. Preheat the oven to 180C/gas 4. Grease and line a 20cm round spring-form tin. In an electric mixer, gently whip the ricotta until smooth. Add half the sugar, the flour, lemon zest and juice, egg yolks and salt. Beat again until smooth.

2. In a separate bowl, whisk the egg whites until soft peaks form, then gradually add the remaining sugar, whisking until thick and glossy. Gently fold half the egg white mixture into the ricotta until just combined. Fold in the rest then pour into the prepared tin. Bake for 50 minutes, covering with foil if it begins to brown too much. Allow to cool completely in the tin before removing and dusting with the
10g of caster sugar.

3. Toss the plums with the orange juice and honey in a roasting tray, then roast for 10-15 minutes until tender but still holding their shape. Slice the cake and serve each slice with plums alongside and a spoon of crème fraîche, if using.

BUY THE BOOK WITH 20% OFF

Skinny Desserts by Kathryn Bruton will be published by Kyle Books on 25 April, price £14.99. Every tempting, flavour-packed recipe is under 300 calories. To order a copy for £11.99 until 28 April visit mailshop.co.uk/books, or call 0844 571 0640; p&p is free on orders over £15.