Following a diet doesn’t have to mean you miss out on dessert with this lighter baked cheesecake.
Ingredients
- 1 x 200g pkt WeightWatchers Butternut Cookies, cut into quarters
- 800g low-fat fresh ricotta
- 2 x 220g ctns light spreadable cream cheese
- 215g (1 cup) caster sugar
- 50g dark chocolate, coarsely grated
- 1 tablespoon freshly grated orange rind
- 60ml (1/4 cup) orange juice
- 2 eggs
- 1 egg white
- Strawberries, hulled, washed, halved
- Icing sugar, to dust
Method
- Step 1Preheat oven to 160C. Line the base of a 24cm (base measurement) springform pan with non-stick baking paper. Spread the biscuits over the base of the pan.
- Step 2Place the ricotta, cream cheese and sugar in the bowl of a food processor and process until smooth. Add the chocolate, orange rind and juice, and process until well combined. Add the eggs and egg white and process briefly until combined.
- Step 3Pour the ricotta mixture over the biscuit base and use the back of a spoon to smooth the surface. Tap the pan on the bench several times to allow the mixture to settle into the base.
- Step 4Place the pan on a tray and bake in oven for 1 hour 35 minutes or until filling is just set and light golden. Turn oven off. Leave cheesecake in the oven with the door ajar for 1 hour to cool slightly (this will prevent the cheesecake from cracking). Cover with plastic wrap and place in the fridge for 4-5 hours or overnight to chill.
- Step 5Top the cheesecake with strawberries and dust with icing sugar. Cut into pieces to serve.
- High protein
- Low sodium
- Lower gi
Nutrition
1174 kj
Energy
15g
Fat Total
10g
Saturated Fat
1g
Fibre
10g
Protein
67mg
Cholesterol
225.69mg
Sodium
20g
Carbs (sugar)
25g
Carbs (total)
All nutrition values are per serve
Notes
Cookie tip: For a mess-free way to break up cookies, place in a plastic zip-lock bag and crush with a rolling pin. Seal leftovers to keep for later use. This recipe requires + 1 hour cooling & 4-5 hours chilling time.
- Author: (N/A)
- Image credit: (N/A)
- Publication: Australian Good Taste
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