You’d never know, but this winning recipe has no hidden sugars. Created by healthy foodie, Carolyn Hartz, this recipe is available in her latest cook book, Sugar Free Baking.
Serves 8
250g light fresh ricotta
220g light cream cheese
250g low fat natural yoghurt
90g Perfect Sweet® xylitol
2 X-Large eggs
Zest of 1 lime, finely grated
2 tsp pure vanilla extract
1. Pre-heat oven to 160˚C/140˚C fan-forced. Line the base of a 20cm spring form pan with baking paper.
2. Place all ingredients in a large bowl. Use an electric beater to beat at medium speed until smooth.
3. Pour mixture into prepared pan and bake for 50 minutes or until set and a round bladed knife inserted in the centre comes out clean.
4. Turn oven off and leave cheesecake to cool in oven with the door slightly ajar.
5. Run a knife around the edge of cheesecake to loosen, remove the side of the pan and refrigerate cheesecake to chill until cold, preferably overnight.
VARIATION: Lemon Cheesecake | Replace the lime zest with zest of 1 lemon.
RECIPE TIP: Leaving the cheesecake to cool in the oven helps prevent the surface from cracking.
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