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Baked cheesecake
2 ratingsRate

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


  • 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*.
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.)

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