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Creamy Cheesecake

Makes 16 slices

Preparation Time 20 min Bake Time 1 hour
Chill Time 4-6 hours

Crust:

90g wheatmeal biscuits crushed
1/4 cup SPLENDA® Low Calorie Sweetener Granular
30g canola margarine, melted

Filling:

500g reduced fat cream cheese
500g reduced fat ricotta cheese
1 1/4 cup SPLENDA® Low Calorie Sweetener Granular
1 1/2 tablespoons lime juice
pinch salt
4 large eggs

Base

Mix ingredients together, and press into a 25 cm (10") spring form pan.

Filling

1. Preheat oven to 180°C (350°F).
2. Beat cream cheese, ricotta cheese and SPLENDA® Granular until well mixed and smooth. Add lime juice and a pinch of salt, beat until smooth. Add eggs 1 at a time, beating well after each addition.
3. Pour filling over crust and bake 50-60 minutes or until slightly firm to touch. Let cool 15-20 minutes before placing in the refrigerator. Refrigerate 4- 6 hours before serving.

Serving Size: 1 slice (1/16 pie)

This recipe, when compared with a traditional recipe has a 37% reduction in kilojoules, a 65% reduction in carbohydrate and a 86% reduction in sugars.