Baked vanilla cheesecake
7
Points®
Total time: 1 hr 25 min • Prep: 20 min • Cook: 1 hr 5 min • Serves: 10 • Difficulty: Easy
Ingredients
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
Egg(s)
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
Instructions
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.
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