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Citrus delicious coconut cheesecake

Citrus delicious coconut cheesecake

Total Time
10 hr 55 min
45 min
1 hr 10 min
Swapping a portion of cream cheese for cottage cheese and yoghurt ensures this tangy cheesecake still has all the rich creaminess but it’s better for you.


Plain flour

cup(s), (100g)

Rolled oats, dry

cup(s), (60g)

Shredded or desiccated coconut

cup(s), (50g)

Bicarbonate of soda

½ tsp

Granulated stevia sweetener

½ cup(s), (110g)

Reduced fat oil spread

80 g, melted

Egg white

1 medium, lightly beaten

Light cream cheese

440 g

97% fat-free cottage cheese

1 cup(s), (250g)

99% fat-free, plain or natural yoghurt, unsweetened

300 g

Vanilla bean extract, alcohol free

2 tsp

Lime rind

1 tbs, finely grated

Lime juice

2 tbs


2 medium

Full-fat cream

½ cup(s), thickened, (125ml), lightly whipped


1 medium, thinly sliced

Lime rind

1 tbs, strips


  1. Preheat oven to 180°C. Lightly spray a 6cm-deep, 22cm-round (base) spring-form cake tin with oil. Line base with baking paper.
  2. Combine flour, oats, coconut, bicarbonate of soda and half the stevia in a medium bowl. Stir in spread and egg white until combined. Press mixture over base of tin. Bake for 15-18 minutes, or until light golden. Reduce oven to 160°C.
  3. Using a food processor, process cream cheese, cottage cheese, yoghurt, vanilla extract, lime rind, juice and remaining stevia until smooth. Add whole eggs, 1 at a time, processing until just combined. Pour over base in prepared tin. Bake for 45-50 minutes, or until just set and centre wobbles slightly. Allow to cool in oven with door ajar. Chill overnight.
  4. Just before serving, beat cream in small bowl with electric beaters until soft peaks form. Spread cream over cheesecake and decorate with lime slices and rind strips.


TIP: You need 2 limes for this recipe. If you don’t have a citrus zester, use a peeler to create long strips, then thinly slice. Get ahead by making the cake up to Step 3 two days ahead. Not a fan of lime? Try lemon or orange instead.