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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 219.9
  • Total Fat: 10.7 g
  • Cholesterol: 37.4 mg
  • Sodium: 120.3 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 0.4 g
  • Protein: 7.9 g

View full nutritional breakdown of Baked cheesecake calories by ingredient
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Baked cheesecake

Submitted by: KUKANNA

Introduction

Serves 8-10 depending on appetite. Can use regular fat yogurt and cream cheese, or omit the cottage cheese and use all cream cheese, but watch the fat and calorie levels soar if you do! Serves 8-10 depending on appetite. Can use regular fat yogurt and cream cheese, or omit the cottage cheese and use all cream cheese, but watch the fat and calorie levels soar if you do!
Number of Servings: 10

Ingredients

    Base:
    120g digestive biscuits (a bit like US graham crackers)
    50g margarine

    Middle:
    2 eggs
    1 tsp vanilla extract
    50g sugar
    200g cottage cheese
    200g light cream cheese
    20g powdered skimmed milk

    topping:
    200g half-fat natural yogurt
    1 tsp vanilla extract
    60g soft brown sugar

Directions

Grease a loose-bottomed cake tin about 18-24cm size using a tiny bit of butter, or line with grease-free paper.

Crush the digestive biscuits, melt the marge, and mix them together then press onto the base of the tin, flattening with a spoon or potato masher.

In a large bowl, combine all the ingredients for the middle part of the cheesecake, then mix thoroughly using a wooden spoon until well combined. Pour over the base.

Put in oven at 140c (300f) for about 20-25 minutes or until lightly set. Mix the topping ingredients together, and pour over the cheesecake, the return to the oven for another 5-10 minutes. If it still seems slightly undercooked, turn the oven off and leave the cheesecake in the oven until it has cooled.

Refrigerate, then cut into portions when cool.

Number of Servings: 10

Recipe submitted by SparkPeople user SUEINCYPRUS.






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