For the batter:
120 g sugarless biscuits
50 g low-fat Koliba butter
For the cheese cream:
350 g fat free ricotta (Ricoletka de la Koliba)
3-4 tablespoons stevie sweetener
120 g low fat yogurt
1 tablespoon flour
The shredded peels of a lemon
For the topping:
300 g raspberries
2 tablespoons sugar
- Crush the biscuits well and mix them with the butter cut into cubes until you obtain a crumbly base. Pour the base into a buttered and floured cake mold and bake it in the oven for 5-10 minutes.
- In the meantime, mix the ricotta with the sweetener. Then, add the yoghurt, the flour, the lemon peels and the egg and mix well. Pour the mixture over the base and bake the cake for 30-40 minutes, or until it browns at the edges.
- Blend the raspberries and mix it with the sugar. Cook it until it turns into a thick sauce.
- Pour the sauce over the cake.
A useful tip
Serve the cheesecake as cold as possible for full flavor and a refreshing effect.