Slimming World extra easy syns: 17.0 per portion
Serves: 10
Preparation time: 30 minutes
Cooking time: 75 minutes
Lower fat celebration cheesecake, that you shouldn't feel too guilty about.
- 65 gms - Low fat Margarine
- 12 - Low fat Digestive Biscuits
- ½ tsp - Salt
- 375 gms - Low fat Cottage Cheese
- 375 gms - Extra Light Cream Cheese
- 5 - Eggs, separated
- 1 tsp - Vanilla Extract
- 210 gms - Low fat Yogurt
- 200 gms - White Chocolate
- 100 gms - Fresh Raspberries
- 2 tbsp - Low sugar Seedless Raspberry Jam, warmed
- 2 tbsp - Cornflour
- 160 gms - Caster Sugar
- Preheat oven to 150°C. Grease and line a 25cm springform tin. Crush the biscuits until fine crumbs. Melt butter then mix in crushed biscuits and salt. Spread biscuit mix over base of tin, pressing firmly so it forms a compact, even layer.
- Rub the cottage cheese through a sieve using a spoon. Add the cream cheese and mix well.
- Separate the eggs, putting the whites in a large mixing bowl. Beat the egg yolks in to the cheese mixture and add the vanilla extract. Stir in the yogurt and 170ms of chopped white chocolate chunks. Sieve the cornflour over this and mix.
- Add the sugar to the egg whites and mix to a soft peak. Mix a third of the egg white mix in to the cheese mixture to loosen it, then delicately fold in the rest.
- Pour on half into the biscuit base, scatter on the fresh raspberries, and then drizzle the warmed raspbery jam over them. Carefully cover with the remaining cheesecake mixture then bake for 1 hour 15 mins. The cake will rise, then fall again during cooking.
- Allow to cool completely in the tin, Melt the remaining white chocolate. Firstly top with the remaining fresh raspberries and drizzle over the melted white chocolate. Remove from the tin to serve.
Saturday the 2nd of June, 2012 2:47 PM
