Cooking time : 50 mins
Serves : 6-8
A healthy cheesecake recipe that won't make you feel guilty!
Ingredients
2 x 250g blocks light cream cheese, at room temperature1 cup low-fat vanilla yoghurt
½ cup CSR Smart White Sugar Blend
2 eggs
2 tsps finely grated lemon rind
2 tsps finely grated orange rind
Orange segments, to decorate
Method
1 Grease a 20cm springform cake pan (base measures 18cm). Line base and side with baking paper. Place on an oven tray.
2 Place the cream cheese, yoghurt, sugar, eggs and lemon and orange rind in a food processor. Process mixture until smooth. Pour into prepared cake pan.
3 Cook in a moderately slow oven (160C) for 50 minutes, or until just set. Mixture should have a slight wobble and will set on standing. Turn off oven. Cool cheesecake in oven with door ajar. Refrigerate, covered, overnight.
4 To serve, remove the side from the pan and slide cheesecake onto a serving plate. Decorate the top with orange segments.
2 Place the cream cheese, yoghurt, sugar, eggs and lemon and orange rind in a food processor. Process mixture until smooth. Pour into prepared cake pan.
3 Cook in a moderately slow oven (160C) for 50 minutes, or until just set. Mixture should have a slight wobble and will set on standing. Turn off oven. Cool cheesecake in oven with door ajar. Refrigerate, covered, overnight.
4 To serve, remove the side from the pan and slide cheesecake onto a serving plate. Decorate the top with orange segments.
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