This Strawberry Cheesecake is a shameless decadence almost too god to be true.
- 1 hr 15 mins
- Makes 9-12 squares
- 2 x 200g packets light digestive biscuits, crushed
- 80ml (1/3 cup) apple sauce
- 250g fat-free smooth cottage cheese
- 250ml (1 cup) fat-free plain or
- Bulgarian yoghurt
- 400g low-fat Ricotta cheese
- 45ml (3T) cake flour
- 2 eggs
- 60ml (¼ cup) honey
- 8ml (½ T) vanilla essence
FOR THE STRAWBERRY COULIS
- 250g strawberries + extra
- 45ml (3T) castor sugar
- Preheat oven to 150°C. Line a deep, 23cm square cake tin with baking paper, leaving a 2cm overhang.
- Blitz the biscuits until fine crumbs form. Add the apple sauce and blitz until combined. Press into the base of the prepared tin then refrigerate.
- Beat the cottage cheese, yoghurt, Ricotta and flour until combined. Add the eggs, 1 at a time, beating until combined. Add the honey and vanilla. Beat until smooth then pour the mixture into the prepared base.
- Bake for about 50 minutes until the top is just firm to the touch. Turn off the oven and leave the cake to cool with the door ajar for about 2 hours. Refrigerate for at least 4 hours until well chilled.
- Meanwhile, for the strawberry coulis, chop half the strawberries and heat with the sugar on medium high for about 15 minutes, stirring occasionally and crushing the strawberries as you go with a wooden spoon until a sauce forms. Allow to cool. Spoon over the cheesecake and serve with extra strawberries on top.
Replace cream cheese with low-fat or fat-free smooth cottage cheese and full-cream yoghurts with fat-free yoghurt in any recipe to lower the fat content. Replace exact quantities of butter or oil with apple sauce or banana purée in cookie bases and brownie recipes. The textures will be a little different though.
Magazine issue date: September, 2015