Easy Bake Cheesecake
200g packet wholemeal or plain sweet biscuits
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
125g unsalted butter, melted
For the Filling:
250g low-salt reduced-fat cottage cheese
250g ‘lite’ cream cheese
3 x 60g eggs
2 tablespoons cornflour
3/4 cup caster sugar
1/4 cup ‘lite’ sour cream
1/4 cup vanilla flavoured reduced-fat yoghurt
finely grated rind and juice of 1 lemon
1 tablespoon coffee crystal sugar or raw sugar for decoration
1. Preheat oven to 180C. Crumb crust: mix biscuits in a blender until they are crumbs. Reserve 1 tablespoon of crumbs for decoration. Add spices and melted butter to processor, mix until combined. Press crumb mixture evenly over the base and half way up the sides of a 23cm spring-form tin. Refrigerate until firm.
2. Filling: place cheeses in a food processor or bowl; mix or beat until smooth. Add remaining ingredients except crystal sugar; mix until smooth.
3. Pour filling into crumb crust and bake for 1 hour or until set. Allow to cool in oven with oven door open. Cool completely before removing from tin.
4. Mix coffee crystal sugar with reserved crumbs; sprinkle over cheesecake before serving.
# To crush biscuits without a food processor, place in a clean plastic food storage bag and roll over them with a rolling pin, until reduced to crumbs.
# Complete the crumb crust by mixing biscuit crumbs, spices and melted butter in a mixing bowl. Press over base and half way up sides of tin.