Serves: 12
Prep: 15 minutes Cook: 4 hours 30 minutesA fresh tasting delectable dessert. This recipe is best prepared the day before to allow for cooling and setting time. Cut slice into 12 medium bars or 16 smaller bars depending on your event. Store cheesecake bars in an airtight container in the fridge for up to five days.
| ingredients |
|---|
|
Sweet plain biscuits (e.g. Arrowroot biscuit) |
|
2 2 ½ tbsp butter, melted |
|
1 packet of reduced fat cream cheese (lactose free if required) |
|
3/4 cup plain lactose free yoghurt |
|
⅓ cup caster sugar |
|
2 2 ½ tbsp lemon juice |
|
Zest of 1 lemon |
|
1 tsp vanilla extract |
|
Cornflour (corn starch) |
|
2 egg whites |
|
1 cup fresh blueberries or raspberries (can use froze) |
To make the base
Preheat oven to 180°C (350°F) and line a 20cm x 20cm (8 inch x 8 inch) slice tray with baking paper, leaving some paper overhanging on the sides.
Add the sweet plain biscuits to a food processor and pulse until they form a fine crumb. Add melted butter and pulse again until mixture comes together. Pour mixture into prepared slice tray and press down firmly using your hands or the back of a spoon. Bake in oven for 10 minutes or until lightly golden and then set aside to cool.
To make the filling:
Using a hand/stand mixer or food processor, beat cream cheese and yoghurt together until smooth and well combined. Next, beat in caster sugar, lemon juice, zest, vanilla extract, cornflour and egg whites (add one at a time). Continue to beat until mixture is light, fluffy and well combined.
Finally, gently stir through the berries until just combined.
Pour the filling over the prepared base and bake in the oven at 180°C (350°F) for approximately 25-30 minutes.
Remove cheesecake from oven and set aside to cool for 30 minutes or so before transferring to the fridge. Refrigerate for at least 4 hours (preferably overnight) before serving.
Cut cheesecake into bars to serve!
| Nutrition Information (per serve) | |
|---|---|
| Energy | 791 Kj / 189 cal |
| Protein | 6.20g |
| Carbohydrates | 20.40g |
| Sugar | 14.80g |
| Total Fat | 8.70g |
| Saturated Fat | 5.30g |
| Fibre | 1.00g |
A fresh tasting delectable dessert. This recipe is best prepared the day before to allow for cooling and setting time. Cut slice into 12 medium bars or 16 smaller bars depending on your event. Store cheesecake bars in an airtight container in the fridge for up to five days.
Stack Cup
| Ingredients | Metric | Imperial |
|---|---|---|
| Sweet plain biscuits (e.g. Arrowroot biscuit) | 200 g | 7 oz |
| 2 tbsp butter, melted | 40 g | 1.40 oz |
| 1 packet of reduced fat cream cheese (lactose free if required) | 250 g | 8 oz |
| 3/4 cup plain lactose free yoghurt | 200 g | 7 oz |
| ⅓ cup caster sugar | 80 g | 2.80 oz |
| 2 tbsp lemon juice | 40 g | 1.30 oz |
| Zest of 1 lemon | ||
| 1 tsp vanilla extract | ||
| Cornflour (corn starch) | 10 g | 0.35 oz |
| 2 egg whites | ||
| 1 cup fresh blueberries or raspberries (can use froze) |
To make the base
Preheat oven to 180°C (350°F) and line a 20cm x 20cm (8 inch x 8 inch) slice tray with baking paper, leaving some paper overhanging on the sides.
Add the sweet plain biscuits to a food processor and pulse until they form a fine crumb. Add melted butter and pulse again until mixture comes together. Pour mixture into prepared slice tray and press down firmly using your hands or the back of a spoon. Bake in oven for 10 minutes or until lightly golden and then set aside to cool.
To make the filling:
Using a hand/stand mixer or food processor, beat cream cheese and yoghurt together until smooth and well combined. Next, beat in caster sugar, lemon juice, zest, vanilla extract, cornflour and egg whites (add one at a time). Continue to beat until mixture is light, fluffy and well combined.
Finally, gently stir through the berries until just combined.
Pour the filling over the prepared base and bake in the oven at 180°C (350°F) for approximately 25-30 minutes.
Remove cheesecake from oven and set aside to cool for 30 minutes or so before transferring to the fridge. Refrigerate for at least 4 hours (preferably overnight) before serving.
Cut cheesecake into bars to serve!
| Nutrition Information (per serve) | |
|---|---|
| Energy | 791 Kj / 189 cal |
| Protein | 6.20g |
| Carbohydrates | 20.40g |
| Sugar | 14.80g |
| Total Fat | 8.70g |
| Saturated Fat | 5.30g |
| Fibre | 1.00g |
FODMAP Assistant
