Cherry and white chocolate cheesecake
11
Points®
Total time: 1 hr 40 min • Prep: 30 min • Cook: 1 hr 10 min • Serves: 10 • Difficulty: Easy
Our white chocolate cheesecake is full of creamy rich flavour, and you can swap the cherries for another berry to mix it up!
Ingredients
Biscuits, chocolate chip, reduced-fat
10 individual
Reduced fat oil spread
⅓ cup(s), (80g) melted
Lemon juice
1 tbs
Vanilla bean extract
1 tsp
Light cream cheese
250 g
97% fat-free cottage cheese
1 cup(s), (250g)
99% fat-free, plain or natural yoghurt, unsweetened
200 g
Caster sugar
½ cup(s), (110g)
Egg(s)
2 medium
White chocolate
50 g, finely grated or chopped
Cherries
¾ cup(s), or frozen, pitted
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven 160°C or 140°C fan-forced. Lightly spray a 6cm-deep, 20cm-round springform tin with oil. Line base and side with baking paper.
2
Using a food processor, process cookies until mixture resembles fine breadcrumbs. Add spread and process until just combined. Press cookie mixture evenly over base of prepared tin and refrigerate for 20 mins.
3
Process juice, vanilla, cream cheese, cottage cheese, yogurt, sugar and eggs until smooth. Stir in chocolate then pour mixture over base and scatter with cherries. Bake for 60 to 70 minutes or until just set. Cool cheesecake in oven with door ajar. Cover and refrigerate overnight. Remove cheesecake from tin and serve immediately.
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