BAKED CHEESECAKE

BAKED CHEESECAKE

(3 POINTS WITH SAUCE OR 3. 5 POINTS W/OUT SAUCE)

SERVES 12

FOR THE BASE
15 Arrowroot biscuits
3 tbs Skim Milk
Cooking Spray

FOR THE FILLING
125g Light Philadelphia reduced fat cream cheese
500g Low Fat Cottage Cheese
1 tbs Lemon Rind
3 tbs Lemon Juice
3/4 cup Sugar
1 tsp Vanilla Essence
3 tbs Plain Flour
2 Egg Whites
1 Whole Egg

FOR THE BERRY SAUCE
1 Can Mixed Berries
1 tb Corn Flour

BASE:
1. Preheat oven 160 deg cent fan oven
2. In a food processor crumble biscuits, add milk
blend together.
3. Coat a 22cm spring based cake tin with cooking
spray and press biscuit mix into base using the palm
of your hand.  Refrigerate whilst makeing the filing.#

FILLING:
1.  Clean food processor bowl and add cottage cheese,
blend until very smooth, add cream cheese and blend
2.  Put in lemon rind, lemon juice and essence, blend
ingredients.
3.  Slowly add sugar until dissolved.
4.  Add eggs and combine with mixture, finally add
flour.
5.  Pour mixture over the biscuit base.  Bake for 1
hour.  Once removed from oven gently release edge of
tin to loosen cake away from edge.  This may stop
cracking as it cools.

BERRY SAUCE:
Place both ingredients into a small saucepan and bring
to boil, stirring continuously.  Leave to cool.  Pour
sauce over each slice of cheesecake.