Low-fat cheesecake

Ingredients (serves 6)

• 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 tsp vanilla extract

• Method

  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.