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Low-fat honey cheesecake

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Low-fat honey cheesecake recipe
  • 12Servings
  • 20 mPrep Time
  • 50 mCook Time
  • 1:10 hReady In



Print Recipe

Sweet, rich and oh-so-satisfying, this cheesecake will please guests or family. A classic indulgence made over – but still sweet and decadent tasting!

Ingredients

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Nutrients

Calories
1257 kj
17g FAT TOTAL
8g SATURATED FAT
1g FIBRE
11g PROTEIN
75mg CHOLESTEROL
286.23mg SODIUM
16g CARBS (SUGAR)
26g CARBS (TOTAL




Steps to cook

  • Step 1

    Preheat oven to 150C/130C fan-forced. Grease a 3cm deep, 20cm x 30cm (base) lamington pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.

  • Step 2

    Process biscuits until fine crumbs. Add margarine and ginger. Process until combined. Press biscuit mixture over base of prepared pan. Cover. Refrigerate.

  • Step 3

    Using an electric mixer, beat cream cheese, yoghurt, ricotta and flour until combined. Add eggs, 1 at a time, beating until combined. Add honey. Beat until smooth and combined. Pour mixture over prepared base.

  • Step 4

    Bake for 45 to 50 minutes or until top is just firm to touch. Turn off oven. Cool cheesecake in oven with door ajar for 30 minutes. Refrigerate for 4 hours or until cold.

  • Step 5

    Arrange strawberries on top of cheesecake. Drizzle with extra honey. Serve.

Tips & variations

  • Instead of drizzling with honey, warm 2 tablespoons of strawberry jam and add a mix of blueberries and raspberries!




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