Cappuccino Cheesecakes recipe | Delia Smith

Name: Cappuccino Cheesecakes recipe | Delia Smith
Ingredients: 3½ fl oz (100 ml) freshly made hot espresso (can be made up using instant coffee powder); 6 oz (175 g) ricotta cheese; 6 oz (175 g) plain cottage cheese; 8 biscuits, such as low-fat chocolate-chip cookies or ginger biscuits; ½ oz (10 g) powdered gelatine; 2 large egg yolks; 1 tablespoon granulated sweetener; 5 oz (150 g) 5% fat Greek yoghurt; 1 large egg white; 2 tablespoons 8% fat fromage frais or half-fat creme fraiche; 2 teaspoons granulated sweetener; ½ teaspoon cocoa powder, for dusting

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Delia's Cappuccino Cheesecakes recipe. These are so lovely, no-one will know they're low-fat. You do need to make them the day before as they're much easier to remove from the cases if they've had a...

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Ingredients

3½ fl oz (100 ml) freshly made hot espresso (can be made up using instant coffee powder)
6 oz (175 g) ricotta cheese
6 oz (175 g) plain cottage cheese
8 biscuits, such as low-fat chocolate-chip cookies or ginger biscuits
½ oz (10 g) powdered gelatine
2 large egg yolks
1 tablespoon granulated sweetener
5 oz (150 g) 5% fat Greek yoghurt
1 large egg white
2 tablespoons 8% fat fromage frais or half-fat creme fraiche
2 teaspoons granulated sweetener
½ teaspoon cocoa powder, for dusting