Ingredients
- 250g packet caramel pecan cookies
- 40g reduced-fat spread, melted
- 250g light cream cheese, softened
- 400g reduced-fat ricotta cheese
- 200g reduced-fat vanilla yoghurt
- 2 eggs
- 1 teaspoon vanilla extract
- 670g jar pitted cherries, drained, syrup reserved
- 2 teaspoons finely grated orange rind
- 1/4 cup orange juice
- 2 teaspoons finely grated lemon rind
- 1/4 cup lemon juice
Method
- Step 1Preheat oven 170°C/150°C fan-forced. Grease a 6cm-deep, 19cm (base) round springform pan. Line base and side with baking paper.
- Step 2Process biscuits until mixture resembles fine breadcrumbs. Add spread. Process until just combined. Press mixture over base of prepared pan. Refrigerate for 10 minutes. Bake for 10 minutes. Cool.
- Step 3Process cream cheese, ricotta, yoghurt, eggs and vanilla until smooth. Pour mixture over base. Bake for 30 to 35 minutes or until just set. Cool. Cover and refrigerate for 4 hours or overnight.
- Step 4Heat reserved cherry syrup, orange rind, orange juice, lemon rind and lemon juice in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer for 6 to 8 minutes or until reduced by half. Add cherries. Stir to coat. Remove from heat. Cool. Serve cheesecake topped with cherry mixture.
- High protein
- Lower gi
Nutrition
1344 kj
Energy
19g
Fat Total
9g
Saturated Fat
1g
Fibre
11g
Protein
94mg
Cholesterol
342.9mg
Sodium
17g
Carbs (sugar)
26g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Heidi Flett
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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