Time to make: 1 hr 5 mins , plus 3 hrs resting in oven
( Hands-on time: 30 mins )
(at time of publication)
Nutrition Info.(per serve)
- 100g reduced-fat spread
- 75g gingernut biscuits, crushed
- 140g arrowroot biscuits, crushed
- 150g low-fat soft cheese (we used Philadelphia extra light cream cheese)
- 250g reduced-fat cottage cheese, pureed
- 100g reduced-fat ricotta cheese
- 1/2 cup caster sugar
- 3 tablespoons cornflourcornstarchX
- 3 eggs, lightly beaten
- 1 tablespoon lemon juice
- zest of 1 lemon, grated
- 2 teaspoons vanilla extract
- 150g low-fat Greek yoghurt
- 12 tablespoons low-fat Greek yoghurt
- 1 1/3 cups blueberries, or other berries, fresh or frozen, defrosted
- grated lemon zest
- sprig fresh mint
Total fat 9g
Saturated fat 3g
Dietary fibre 1g
1 For the base, preheat oven to 180°C and line a clip-bottomed 23cm-round tin with greaseproof paper. Melt low-fat spread and mix with crushed biscuits. Press into the base of the tin and bake for 10 minutes. Remove from the oven. Increase oven temperature to 220°C.
2 For the filling, mix all the cheeses together using an electric beater. Add sugar and cornflour. Mix once more.
3 Beat in eggs, lemon juice, zest and vanilla. Stir in yoghurt. Pour into the tin and bake for 10 minutes.
4 Reduce the heat to 110°C. Bake for another 25 minutes. Turn off oven and leave the cheesecake in there for another 2 hours.
5 Open oven door and leave for another hour. Remove and leave to cool for 15 minutes before unclipping the tin. Cool completely, then add topping. Serve chilled.
- Make it gluten free: Use gluten-free biscuits for the base and add a teaspoon of gluten-free ground ginger.
- For a tarter flavour topping, replace the blueberries or raspberries with frozen blackcurrants. You can also replace the lemon zest with orange zest.
- For a taste of the tropics, replace the berries with defrosted frozen mango, and replace the lemon zest and juice with lime.
- For the base, crush the arrowroot biscuits first before adding the gingernuts.
- The cheesecake will keep for three days in the fridge in a sealed container.
Why our cheesecake is better
- Classic baked cheesecake uses a sweet biscuit and butter base, the filling has higher-fat cheeses and more sugar, and it’s usually served with a dollop of cream.
- Our HFG serve sizes are also a little smaller, so we’ve compared 100g of each of the recipes*.
|CLASSIC RECIPE||HFG MAKEOVER|
|11.2g sat fat||2.3g sat fat||79% less|
|14.1g free sugars||11.2g free sugars||21% less|
(*The nutrition information is per serve, not per 100g.)
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