Low-fat honey cheesecake

Low-fat honey cheesecake recipe
  • Serving: 12
  • Prep time: 20 m
  • Cook time: 50 m
  • Ready in: 1:10 h
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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

Step by step method

  • 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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