New York cheesecake
9
Points®
Total time: 1 hr 20 min • Prep: 40 min • Cook: 40 min • Serves: 12 • Difficulty: Easy
A to-die-for cheesecake which is velvety and smooth, melting in your mouth with every spoonful you take.
Ingredients
Wheatmeal biscuit
100 g
Reduced fat oil spread
50 g, melted
Extra light cream cheese
440 g
Reduced-fat ricotta cheese
1 cup(s), (240g)
Caster sugar
½ cup(s), (110g)
Egg(s)
3 medium
Fresh lemon rind
1 tbs, finely grated
Vanilla bean extract, alcohol free
2 tsp
Light sour cream
⅔ cup(s), (160ml)
Fresh raspberries
120 g
Fresh blueberries
120 g
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C. Lightly spray a 22cm (base measurement) round springform tin with oil.
2
Using a food processor, process the biscuits until finely chopped. Add the melted spread. Process until combined. Press the biscuit mixture evenly over the base of the prepared tin. Refrigerate until required.
3
Using the cleaned food processor, process the cream cheese, ricotta, sugar, egg, rind and extract until smooth and combined. Add the sour cream. Process until just combined. Spoon the mixture into the prepared tin. Smooth the top with a spatula.
4
Bake for 35-40 minutes or until almost set in the centre. Turn the oven off. Leave the cheesecake in the oven, with the door ajar, for 2 hours or until cooled. Cover the cheesecake and place in the fridge for 4 hours or overnight until set. Serve the cheesecake topped with the berries.
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