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Healthy cheesecake recipes
- 250g ricotta cheese
- 250g fat-free fromage frais
- 200g Philadelphia Extra Light cream cheese
- 2 eggs, lightly beaten
- 2 large ripe bananas, mashed
- 2tsp vanilla extract
- 75g caster sugar
- 75g runny honey
- 2tbsp cornflour
- For the base:
- 75g low-fat spread, melted
- 175g light digestive biscuits, crushed
- For the topping:
- 100g 0% fat Total Greek Yoghurt
- 1tbsp runny honey, to drizzle
- Lemon zest, ground cinnamon, lemon slices and fresh mint sprigs,
to decorate
- Preheat the oven to 150°C/fan 130ÂșC/gas 2. Lightly grease a 24cm loose-bottomed round tin and line the base with baking paper.
- To
make the base, combine the melted spread and the biscuits in a mixing
bowl, then spoon into the prepared tin, pressing down into the base. Set
aside.
- Put all the remaining
ingredients, except those for the topping, into a food processor and
whiz until smooth. Pour the mixture overthe biscuit base, then bake for 1
hr to 1 hr 15 min until golden around the edge.Turn the oven off but
leave the cheesecake in the oven for a further 2 hr to allow it to firm.
- Remove the cheesecake from the tin, transfer to a plate and cool completely in the fridge.
-
To serve, spoon the yogurt over the chilled cheesecake, then
slice.Drizzle with honey, sprinkle with lemon zest and cinnamon, and
decorate with the mint and lemon.
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