Cheesecake

1) Process the cheese, egg, oil and butter in a food processor.
2) Cut the strawberries up really finely and add to a pan with some artificial sweetener and cook down till soft.
3) Stir cream through processed mixture and add to a ramekin (if you don't have ramekins you can use tea cups or small coffee cups).
4) Roughly stir through cooled strawberry mixture.
5) Place ramekins (I usually make more than one at a time) in a deep sided pan and pour in water until it reaches the height of the cheesecake mix in their containers.
6) Place the pan with water and cheesecakes into a preheated moderate oven and cook for approx. 15-20 minutes depending on your oven. Cooking times may vary – you will need to check your cheesecakes to make sure you don't overcook them.
7) Once you think they are ready, remove them from the pan of water (Be careful not to burn yourself) and set aside to cool, because if you leave them to cool in the pan of water they will continue to cook and may dry out.

The cheesecake is based on a ratio 4:1 and contains 322 calories, 5.5g protein, 32.1g fat, 2.6g carbohydrate.