Tropical fruit and yoghurt cheesecake
4
Points®
Total time: 4 hr 40 min • Prep: 40 min • Cook: 0 min • Serves: 10 • Difficulty: Easy
Cheesecake has a dense biscuit base to contrast with the smooth creamy texture. This cake tastes even better as it’s topped with sweet tropical fruits.
Ingredients
97% fat-free cottage cheese
250 g
WW Chocolate Bar, Coconut Delight
1 bar(s)
Fruit flavoured yoghurt, low-fat, added sugar
500 g
Gelatine
3 tsp, mixed with 2 tbs boiling water
Vanilla bean extract
2 tsp
Caster sugar
2 tbs
Passionfruit, pulp, canned
⅓ cup(s), (80ml)
Lychees, canned in natural juice, drained
283 g, (1/2 565g tub)
Mango
½ medium, thinly sliced
Instructions
1
Lightly spray a 20cm (base measurement) springform tin with oil. Line base and side with baking paper. Arrange coconut bar evenly over base of tin.
2
Place 2 tablespoons boiling water in a heatproof jug. Sprinkle gelatine over water and whisk until gelatine has dissolved. Cool for 5 minutes.
3
Process low fat Peach & Mango Yoghurt, cottage cheese, vanilla and sugar in a food processor until smooth. With motor running, gradually add gelatine mixture until combined. Stir in half the passionfruit pulp.
4
Pour mixture into prepared tin. Cover and place in fridge for 4 hours or overnight.
5
Remove cheesecake from tin. Top with lychees, mango and remaining passionfruit. Cut into slices to serve.
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