Low Fat Passionfruit Cheesecake
Low Fat Passionfruit Cheesecake is the "guilt free" alternative for those who are watching their weight. This recipe is easy to make and tastes great.
750g reduced fat ricotta cheese
100g Weight Watchers Butternut Cookies
125g light spreadable cream cheese
1/2 cup caster sugar
1 tsp vanilla extract
2 eggs, room temperature
1 egg white
1/2 cup thick, plain yoghurt
2 tblsp cornflour
125g reduced fat ricotta cheese
1 tblsp caster sugar
1/2 tsp vanilla extract
pulp of 2 passionfruit
Place ricotta cheese in a sieve and stand over a bowl to drain. Cover and refrigerate for 1 hour.
Grease and line a 20cm springform cake tin.
Place biscuits in a single layer over the base of cake tin. Break biscuits if necessary.
Using an electric mixer, beat ricotta, cream cheese, sugar and vanilla until smooth and creamy. Combine eggs and egg white together in a separate bowl. Gradually add egg to cheese mixture, beating well on low speed after each addition. Add yoghurt and cornflour and mix well.
Pour cheese mixture over biscuit base. Gently smooth top. Place cake tin on a flat baking tray and bake at 150 degrees celsius for 1 1/4 to 1 1/2 hours or until skewer inserted in centre comes out clean. Turn oven off and let cheesecake cool completely with the door slightly ajar. Centre of cheesecake will firm as it cools. Refrigerate for a minimum of four hours.
Using electric mixer, beat ricotta, caster sugar and vanilla until smooth and creamy. Spread over cheesecake. Drizzle with passionfruit pulp.
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