

Baked cheesecake
(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 cornflourcornstarchX
- 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
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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