Friday, February 17, 2012

Best Dukan cheesecake



  • 2 eggs- separated
  • 4 heaped tbsp fromage blanc*
  • 200 grams low fat ricotta or cottage cheese
  • 300 gms fat free spreadable cream cheese**
  • 2 tbsp cornflour
  • ½ cup canderel or splenda powder
  • Finely grated zest 1 lemon



Preheat oven to 160 C (320F). Combine all ingredients except egg whites in a large mixing bowl and beat with an electric blender until smooth, thick and silky in appearance. If using cottage cheese, beat mixture until the texture smoothes out. In a separate bowl, beat egg whites until stiff, then beat in corn flour. Slowly fold in egg white mixture to large bowl until combined. Transfer mixture to a ceramic baking dish (as pictured or similar) and bake for approximately 40 minutes or until risen and  golden  brown. Allow to cool completely in fridge before serving.



* 0% natural or Greek yoghurt
** Philadelphia Fat Free Cream Cheese

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