New York cheesecake with fresh berries
11
Points®
Total time: 1 hr 20 min • Prep: 30 min • Cook: 50 min • Serves: 8 • Difficulty: Easy
Baking your cheesecake creates a rich, velvety texture that begs to be served after a delicious dinner party. Serve with fresh berries a dollop of Greek yoghurt.
Ingredients
Plain biscuits
150 g
Reduced fat oil spread
50 g, melted
Light cream cheese
220 g
97% fat-free cottage cheese
250 g
99% fat-free, plain Greek yoghurt, unsweetened
250 g
Fresh lemon rind
1 tbs, finely grated
Egg(s)
2 medium
Caster sugar
½ cup(s), (110g)
Vanilla bean extract
2 tsp
Fresh raspberries
125 g
Fresh blueberries
125 g
99% fat-free, plain Greek yoghurt, unsweetened
⅔ cup(s), (190g), to serve
Instructions
1
Preheat oven to 160°C or 140°C fan-forced. Lightly spray a 20cm springform cake tin with oil and line base with baking paper.
2
Process biscuits in a food processor until finely chopped. Add canola spread and process until combined. Press biscuit mixture evenly over base of prepared tin. Refrigerate for 30 minutes.
3
Process cream cheese, cottage cheese and yoghurt in a food processor until just smooth. Add rind, eggs, sugar and vanilla, processing until smooth and combined. Pour mixture over base, smoothing down top.
4
Bake for 50 minutes or until just set (cheesecake will wobble slightly in centre). Turn off oven. Cool cheesecake in oven for 3 hours with door ajar. Refrigerate overnight. Top cheesecake with fresh berries and serve with extra yoghurt.
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