Step 1 Preheat oven to 180°C. Spray a 20cm-springform pan with oil and line with baking paper. Crush biscuits and mix with melted spread, apple puree and cinnamon. Press into base of tin to create an even surface. Place in the fridge to chill while you prepare the filling.
Step 2 Place ricotta into a bowl and mix with Frûche. Beat in egg until smooth. Add lemon zest, 2 tablespoons of the lemon juice, apple puree and icing sugar and mix until smooth.
Step 3 Whisk egg whites until they form soft peaks. Fold into the creamed mix with the cornflour, then pour into the tin.
Step 4 Bake on a low shelf for 60–70 minutes, or until set and golden on top (the surface will crack a little). Turn off oven and allow cheesecake to cool in oven with the door open for 30 minutes.
Step 5 Remove from oven, allow to cool completely and then chill in fridge for at least 2 hours.
Step 6 Spread cheesecake with the yoghurt. Sprinkle with sugar and top with blueberries to serve.
What we did
- Used light digestive biscuits for the base
- Replaced butter with reduced-fat table spread and reduced the amount used
- Replaced cream cheese and sour cream with light ricotta and Frûche
- Reduced the amount of sugar used and added apple puree
- Used low-fat Greek-style yoghurt instead of cream for the topping
Original version per serve (1 piece)
1375kJ/329cal, protein 9.6g, total fat 22.4g, sat fat 13.1g, carbs 23.1g, sugars 13.5g, fibre 0.8g, sodium 352mg, calcium 126mg, iron 0.4mg
Save 428kJ, 13.2g fat, 9.4g sat fat and 132mg sodium