Baked cheesecake
Bake cheesecake is a great recipe for vegetarians because it doesn't use gelatine for setting. This baked cheesecake recipe is a healthier makeover because it's lower in saturated fat, calories and free sugars than traditional cheesecake recipes.
Serves: 12
Time to make: 1 hr 5 mins , plus 3 hrs resting in oven
Hands-on time: 30 mins
Total cost: $19.20 / $1.60 per serve
(at time of publication)
Ingredients
- Base
- 100g reduced-fat spread
- 75g gingernut biscuits, crushed
- 140g arrowroot biscuits, crushed
- Filling
- 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 castor sugar
- 3 tablespoons cornflour
- 3 eggs, lightly beaten
- 1 tablespoon lemon juice
- zest of 1 lemon, grated
- 2 teaspoons vanilla extract
- 150g reduced-fat Greek yoghurt
- Topping
- 12 tablespoons reduced-fat Greek yoghurt
- 1 ⅓ cups blueberries, or other berries, fresh or frozen, defrosted
- grated zest of lemon
- sprig fresh mint
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Instructions
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.
Variations
- 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.
HFG tip
- 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 | |
| 1167kJ | 730kJ | 37% less |
| 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.)
Nutrition Info (per serve)
-
Calories 249cal
-
Kilojoules 1040kJ
-
Protein 10g
-
Total fat 9g
-
–Saturated fat 3g
-
Carbohydrates 30g
-
–Sugars 20g
-
Dietary fibre 1g
-
Sodium 250mg
-
Calcium 140mg
-
Iron 0.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
