- 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
- ½ 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 ⅓ cups blueberries, or other berries, fresh or frozen, defrosted
- grated lemon zest
- sprig fresh mint
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.
Nutrition Info (per serve)
Total fat 9g
Saturated fat 3g
Dietary fibre 1g
- 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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