New York cheesecake
9 PersonalPoints per serving
Total Time1 hr 20 min Prep 40 min Cook 40 min Serves12
A to-die-for cheesecake which is velvety and smooth, melting in your mouth with every spoonful you take.
Ingredients
- Wheatmeal biscuit – 100 g
- Reduced fat oil spread – 50 g, melted
- Extra light cream cheese – 440 g
- Reduced-fat ricotta cheese – 1 cup(s), (240g)
- Caster sugar – ½ cup(s), (110g)
- Egg(s) – 3 medium
- Fresh lemon rind – 1 tbs, finely grated
- Vanilla bean extract, alcohol free – 2 tsp
- Light sour cream – ⅔ cup(s), (160ml)
- Fresh raspberries – 120 g
- Fresh blueberries – 120 g
- Oil spray – 1 x 3 second spray(s)
Instructions
- Preheat oven to 180°C. Lightly spray a 22cm (base measurement) round springform tin with oil.
- Using a food processor, process the biscuits until finely chopped. Add the melted spread. Process until combined. Press the biscuit mixture evenly over the base of the prepared tin. Refrigerate until required.
- Using the cleaned food processor, process the cream cheese, ricotta, sugar, egg, rind and extract until smooth and combined. Add the sour cream. Process until just combined. Spoon the mixture into the prepared tin. Smooth the top with a spatula.
- Bake for 35-40 minutes or until almost set in the centre. Turn the oven off. Leave the cheesecake in the oven, with the door ajar, for 2 hours or until cooled. Cover the cheesecake and place in the fridge for 4 hours or overnight until set. Serve the cheesecake topped with the berries.
