Creamy Cheesecake
Creamy Cheesecake
Serves: Makes 16 slices
Prep Time: 20 Minutes
Standing Time: 4-6 Hours
Ingredients
- For the crust :
- 90g wheatmeal biscuits crushed
- 1/4 cup SPLENDA® Low Calorie Sweetener Granular
- 30g canola margarine, melted
- For the 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
Method
Base Method:
Mix ingredients together, and press into a 25 cm (10") spring form pan.
Filling Method:
Preheat oven to 180°C (350°F).
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.
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.
Notes
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.
Nutritional Information
Per Slice
| Fat | 17 | g (sat fat 10g) |
| Carbohydrate | 10 | g |
| Energy | 997 | kj |
| Protein | 11 | g |
| Sodium | 296 | mg |
| Fibre | 1 | g |
| Sugars | 4 | g |
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