Lemon and Passionfruit Baked Cheesecake
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 315.2
- Total Fat: 17.0 g
- Cholesterol: 93.8 mg
- Sodium: 225.2 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 1.2 g
- Protein: 11.7 g
View full nutritional breakdown of Lemon and Passionfruit Baked Cheesecake calories by ingredient
Introduction
Light, fruity cheesecake Light, fruity cheesecakeNumber of Servings: 4
Ingredients
-
Base
4 Digestive Biscuits crushed
25g Unsalted Butter
0.25 Cup Slivered Almonds
Filling
1 Large Egg
8 oz Fat Free Ricotta Cheese
0.5 cup Low Fat Cream Cheese
1 tbsp Honey
0.5 tbsp Vanilla Extract
1 tsp Sugar
Topping
0.5 tbsp Vanilla Extract
2 tsp Sugar
85g Passionfruit Pulp
Directions
Preheat Oven to 140 C (Low temp)
Base:
Crush the biscuits and melt the butter. Mix together. Add the almonds and spread this mixture over the bottom of the dish. Allow to cool
Filling:
In a large mixing bowl, mix the Ricotta cheese, lowfat cream cheese, egg, lemon juice, honey and 0.5 tbsp Vanilla Extract together till smooth. Pour over cooled base
Bake the cheesecake in preheated oven on low shelf for 60 minutes then turn the oven off and allow the cheesecake to cool in the oven.
Topping:
In a small pot, heat the Passionfruit pulp, 2 tsp sugar and vanilla extract. Reduce liquid slightly. Allow to cool slightly before pouring over the cooled cheesecake.
Serve chilled. Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user CLAIREAJACKSON.
Base:
Crush the biscuits and melt the butter. Mix together. Add the almonds and spread this mixture over the bottom of the dish. Allow to cool
Filling:
In a large mixing bowl, mix the Ricotta cheese, lowfat cream cheese, egg, lemon juice, honey and 0.5 tbsp Vanilla Extract together till smooth. Pour over cooled base
Bake the cheesecake in preheated oven on low shelf for 60 minutes then turn the oven off and allow the cheesecake to cool in the oven.
Topping:
In a small pot, heat the Passionfruit pulp, 2 tsp sugar and vanilla extract. Reduce liquid slightly. Allow to cool slightly before pouring over the cooled cheesecake.
Serve chilled. Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user CLAIREAJACKSON.