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Baked vanilla cheesecake

Baked vanilla cheesecake

Total Time
1 hr 25 min
20 min
1 hr 5 min


Ginger biscuits

125 g

Reduced fat oil spread

50 g, melted

Cottage cheese, reduced fat

150 g

Light cream cheese

300 g

Vanilla yoghurt, low-fat, added sugar

170 g


3 medium

Vanilla bean extract, alcohol free

1 tsp

Granulated stevia sweetener

40 g

Fresh strawberries

125 g, halved

Fresh raspberries

75 g

Fresh blueberries

75 g


  1. Preheat oven to 180°C. Lightly spray an 18cm (base measurement) round springform tin with oil. Line base and side with baking paper.
  2. Place biscuits in a food processor. Process until fine crumbs form. Transfer to a bowl. Stir in melted spread until well combined. Press biscuit mixture evenly over base of prepared tin. Bake for 15 minutes. Set aside.
  3. Reduce oven to 150°C. Press cottage cheese through a sieve. Transfer to a food processor. Add cream cheese, yoghurt, eggs, vanilla and stevia. Process until smooth. Pour mixture over biscuit base and smooth top with a spatula.
  4. Bake for 45-50 minutes or until almost set in centre. Turn oven off. Leave cheesecake in oven, with door ajar, for at least 1 hour or until cooled (see tip). Cover cheesecake and refrigerate for 4 hours or overnight until set.
  5. Serve cheesecake topped with fresh berries.


Allowing cheesecake to gradually cool helps stop the cheesecake from cracking.