Strawberry Vanilla Cheesecake

Strawberry Vanilla Cheesecake

My strawberry Vanilla Cheesecake is up now!

This is a fanstatic cheesecake, a light and luscious cheesecake. It indulge our tasebuds but not our hips, as it made of all no fats, fat free, reduced fat ingredients.

It really tastes so deliciouse and it become my favorite sweet treats. I like it so much.

Just to let you know this is my first attempt of making a cheesecake. When I went shopping for the ingredienst I did not even know what is ricotta and cream cheese? However, I've got them right at Coles supermarket.

TIPS: Cheesecake is best made the day before. For best results, use cheese and eggs at room temperature.

Serve 6

Preparation: 20 minutes + 3 hours to cool

cooking: 1 hour 15 minutes

cooking oil spray

Ingredients

100g reduced-fat choc chip cookies

350g fresh low-fat ricotta

1/2 x 250g packet light reduced-fat cream cheese

1/4 cups caster sugar

3 eggs

3 eggs whites

1 1/4 cups vanilla-flavoured diet yogurt ( I used Yoplait no fat vanilla yogurt)

1/3 cup plain flour

250g or more punnet strawberries, hulled

1/3 cup diet strawberry jam, warmed

Step1

Preheat oven to 170C/150C fan forced. Grease and line a 20cm springform pan with baking paper. Place biscuits in a single layer in base of pan, breaking them to fit snugly.

Step 2

Using an processor or electric mixer, beat cheeses with sugar in a mixing bowl until smooth. Add eggs, one at a time, beating well after each to combine. Beat in egg whites. Stir in yogurt, the flour. Pour filling over biscuits.

Step 3

Bake for 1 hour, 15 minutes or until set. Turn oven off. Let cake cool completely in oven with door open slightly.

Step 4

Arrange strawberries, hulled-end down, on top of cake; drizzle with jam. Chill for 15 minutes to set glaze.