Cherry and white chocolate cheesecake
Biscuits, chocolate chip, reduced-fat
Reduced fat oil spread
⅓ cup(s), (80g) melted
Vanilla bean extract
Light cream cheese
97% fat-free cottage cheese
1 cup(s), (250g)
99% fat-free, plain or natural yoghurt, unsweetened
½ cup(s), (110g)
50 g, finely grated or chopped
¾ cup(s), or frozen, pitted
1 x 3 second spray(s)
- 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.
- 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.
- 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.