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Travel + Food Blog

LOW FAT

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. 

INGREDIENTS:

BASE:

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.

FILLING:

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.

Enjoy!