Citrus delicious coconut cheesecake
8
Points®
Total time: 10 hr 55 min • Prep: 45 min • Cook: 1 hr 10 min • Serves: 14 • Difficulty: Easy
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.
Ingredients
Plain flour
⅔ cup(s), (100g)
Rolled oats, dry
⅔ cup(s), (60g)
Shredded or desiccated coconut
⅔ 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
Egg(s)
2 medium
Full-fat cream
½ cup(s), thickened, (125ml), lightly whipped
Lime(s)
1 medium, thinly sliced
Lime rind
1 tbs, strips
Instructions
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.
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