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Lower-fat cheesecake

  • 0:30 Prep
  • 0:45 Cook
  • 6 Servings


  • 180g plain biscuits (such as digestive or Marie)
  • 90g unsalted butter, melted
  • 250g low-fat cream cheese
  • 250g low-fat cottage cheese
  • 250g low-fat plain yoghurt
  • 2 eggs
  • 2/3 cup (150g) caster sugar
  • 1/2 teaspoon vanilla extract


  • 1
    Pre-heat the oven to 160°C (not fan-forced). Line the base of a 20cm springform cake pan with baking paper.
  • 2
    To make the base, crush biscuits in a food processor, add the melted butter and process to combine.
  • 3
    Place mixture into the springform pan and use your hand to press down firmly in the base. Bake in oven for 10 minutes, then remove and cool.
  • 4
    To make the filling, mix remaining ingredients in a food processor until smooth. Pour over cooled base, then bake for a further 35-40 minutes (it may still have a slight wobble, but will firm on cooling).
  • 5
    Cool cake in turned-off oven with the door slightly ajar (this is to prevent top from cracking). Serve with seasonal fruit.

Source: taste.com.au


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