Chocolate & Strawberry Ricotta Cake
SERVES 8 ~ Prep time 15 mins + freezing and chilling ~ Cook time 1 hour ~ SmartPoints 6 per serving
Calorie controlled cooking spray
12 Weight Watchers Double Chocolate Chip Cookies
25g low-fat spread
150g Weight Watchers Quark
1 tsp vanilla extract
2 tbsp artificial sweetener
1 tbsp icing sugar
300g strawberries, hulled
Preheat the oven to 190°C, fan 170°C, gas mark 5. Mist a 15cm, deep, loose-bottomed cake tin with cooking spray. Crush the cookies into fine crumbs using a pestle and mortar or the end of a rolling pin and a small bowl. Transfer to a larger bowl.
Melt the spread and stir into the cookie crumbs. Press into the base of the prepared tin. Freeze for 30 minutes.
Meanwhile, in a bowl, beat together the ricotta, quark, eggs, vanilla extract, sweetener and icing sugar until smooth. Roughly crush two-thirds of the strawberries and stir into the ricotta mixture.
Pour over the biscuit base and bake for 1 hour, or until just set. Leave to cool, then chill overnight in the fridge (don’t worry if the surface cracks).
Run a knife around the edge of the tin to release the cheesecake. Decorate with the reserved strawberries, sliced, and serve.