VANILLA BEAN CHEESECAKE
Is there anything more delicious than a creamy baked cheesecake? NO. The answer is simply NO.
It would have to be one of my favourite foods (or things?) in the world. I could demolish a whole baked cheesecake in one sitting (1 hour?). Ok- I will stop with the the words in brackets, I think you get the seriousness of the situation.
So when an old workmate sent me a recipe for a healthy cheesecake (that admittedly I have tweaked slightly), I was all over it like a rash. Within 24 hours, I had baked and eaten a whole one. And then I swiftly baked and ate another one a couple of days later. I'm not sure you will believe me (BELIEVE ME) -I am eating a big slab of it right now while I'm typing this. So basically I'm addicted. I have fallen into the trap I so often fall into- "it's not bad for me, so I'll eat the whole thing". Practicing moderation- especially when I think something is low fat and low sugar - is not really my forte.
I do have to point out it's not as creamy as your full fat version (of course it's not- I'm not a miracle worker!)- but it's still pretty amazing. I serve it with a big dollop of black swan vanilla bean yoghurt which makes it even more vanilla-y. Which is totally a real word.
Try it. Become addicted with me.
Preheat over to 165 degrees and line a spring-form round cake tin with baking proof paper.
Crush or blend 5-6 shredded wheetmeal biscuits (or any other plain biscuit like scotchfinger/nice/marie) finely in a bowl
Add 2 tablespoons melted butter
Add 2 tablespoons of dessicated coconut.
STIR and place in spring-form pan, patting down firmly.
In a separate bowl mix:
340 grams Black Swan Vanilla Bean Yoghurt
340 grams Philadelphia Cream Cheese Extra Light Spreadable (less than 5% fat).
1 tablespoon real vanilla extract, or 1 scraped vanilla bean pod.
2 tablespoons caster sugar.
2 large eggs.
1/2 teaspoon salt.
A couple of pinches of cinnamon (optional)
Mix all ingredients well and place into pan, gently on top of biscuit base.
BAKE for approx 40 minutes (checking occasionally) at 165 degrees- this can vary depending on your oven.
Chill for at least 3 hours in the fridge and serve with a big dollop of Black Swan Vanilla yoghurt-or low fat cream. It's also great with fresh mango.