Preheat the oven to 180 °C.
Mix the crushed macaroons, sugar and margarine and press the mixture into the bottom of a 25 cm springform cake tin that has been lightly greased with non-stick spray. Chill.Filling:
Mix about a third of the ricotta cheese with the yoghurt and egg whites until smooth.
Add the remaining ricotta a little at a time, mixing until smooth after each addition.
Gradually add the sugar and cornflour, then the vanilla essence and lemon juice.
Spoon the filling into the crust and bake for 80 minutes.
The cheesecake must be firm to the touch in the centre.
Switch off the oven and with the oven door ajar, leave the cake to cool for at least two hours.
Chill the cheesecake and when cold loosen the sides and remove from the tin.
Serve with fresh berries of your choice if desired.
885 kJ a slice ? ideal if you?re on a low-fat diet and love cheesecake, this version is low in gluten, fat and cholesterol.Note:
The cake will sink to about half its original height when cold.
To make the macaroons
Preheat the oven to 150 °C.
Slowly heat 250 g ground almonds, 2 ml salt and 250 g castor sugar in a saucepan, stirring until mixed.
Remove from the heat. Whisk 4 egg whites until slightly stiff.
Add the almond mixture and mix well. Add 5 ml almond essence.
Spoon teaspoonsful of the mixture onto a baking sheet that has been lined with baking paper and bake for 20 minutes. Cool on a wire rack.