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Photo of Cherry and white chocolate cheesecake by WW

Cherry and white chocolate cheesecake

11
Points®
Total Time
1 hr 40 min
Prep
30 min
Cook
1 hr 10 min
Serves
10
Difficulty
Moderate
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.

Notes

TIP: You can use raspberries, blueberries or blackberries instead of cherries.

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