Points per serving 4
Serves 12
175 g low-fat digestive(s)
½ teaspoon cinnamon, ground
3 level tablespoon honey, clear
50 g moist packed ready to eat Apricots, finely chopped
45 g low-calorie jam, apricot (3 tablespoons)
350 g reduced-fat cottage cheese
350 g low-fat soft cheese
1 lemon, finely grated zest
2 teaspoon vanilla essence
175 g caster sugar
3 medium eggs
Preheat the oven to Gas mark 4/180°C/350°F.
In a food processor, crush the biscuits until you have fine crumbs, add the honey and pulse a few times until evenly combined. Press this mixture into the base and 2.5cm (1in) up the sides of a non-stick 23cm (9in) spring clip tin. Chill for 15 minutes.
Place the chopped apricots in a pan with the jam, heat gently for 2 minutes so jam melts then remove from the heat.
In a food processor, blend together the cottage cheese, low-fat soft cheese, lemon zest, vanilla essence and sugar until smooth. Add the eggs and pulse until smooth.
Reserve a quarter of the filling then spoon the remainder over the biscuit base.
Puree the apricot mixture until smooth with reserved filling then spoon on top of the cheesecake in random dollops. Using the blunt side of a knife, swirl the top in a decorative pattern.
Bake the cheesecake for 45 to 50 minutes until just set in the centre. Turn the oven off, prop the oven door open a little (with a wooden spoon) and allow the cheesecake to cool in the oven. Carefully turn out onto a serving plate and serve cut into 12 wedges.
3 level tablespoon honey, clear
50 g moist packed ready to eat Apricots, finely chopped
45 g low-calorie jam, apricot (3 tablespoons)
350 g reduced-fat cottage cheese
350 g low-fat soft cheese
1 lemon, finely grated zest
2 teaspoon vanilla essence
175 g caster sugar
3 medium eggs
Preheat the oven to Gas mark 4/180°C/350°F.
In a food processor, crush the biscuits until you have fine crumbs, add the honey and pulse a few times until evenly combined. Press this mixture into the base and 2.5cm (1in) up the sides of a non-stick 23cm (9in) spring clip tin. Chill for 15 minutes.
Place the chopped apricots in a pan with the jam, heat gently for 2 minutes so jam melts then remove from the heat.
In a food processor, blend together the cottage cheese, low-fat soft cheese, lemon zest, vanilla essence and sugar until smooth. Add the eggs and pulse until smooth.
Reserve a quarter of the filling then spoon the remainder over the biscuit base.
Puree the apricot mixture until smooth with reserved filling then spoon on top of the cheesecake in random dollops. Using the blunt side of a knife, swirl the top in a decorative pattern.
Bake the cheesecake for 45 to 50 minutes until just set in the centre. Turn the oven off, prop the oven door open a little (with a wooden spoon) and allow the cheesecake to cool in the oven. Carefully turn out onto a serving plate and serve cut into 12 wedges.
No comments:
Post a Comment