Slicing neatly through a cheesecake with a dessert fork and letting the creamy, moussey texture melt on my tongue is one of life's simple joys. (Perhaps that's an indication of my overwhelming addiction to food). I have tried to re-create this delight with less of the fat and sugar content.
I would love to pretend this recipe is low-fat and clean, but really it should probably be set aside for special occasions or borderline dangerous cheesecake cravings. In this case I baked the cheesecake for a competition, so I was happy to have it a little healthier than the café variety.
I tweaked this recipe from taste.com.au to my liking, re-creating it with my own tastes to instead become a decadent chocolate and hazelnut renedition.
Choc Ripple Biscuits, 250g
Low-fat butter of margarine, melted, 50g
Low-fat cream
cheese, 250g
Low-fat cottage
cheese, 250g
Chobani No-fat Plain Greek Yogurt, 250g
Eggs, whole, 3
Vitarium Sugar-Free Drinking Chocolate, 1 cup, or to taste
1/2 tsp vanilla extract
For starters, preheat your fan-forced oven to 140°C.
Next, combine biscuits and melted butter in food process. Process until combined in a delicious chocolate crumb.
Next, combine biscuits and melted butter in food process. Process until combined in a delicious chocolate crumb.
Grease 20-cm springform cake tin and spread the biscuit crumb. Cook on 160C for 10 minutes. (I baked it at 140C in my inferior fan-forced oven).
Combine all other ingredients until smooth. Pour over biscuit base once cooked and cooled.
Baked for 35-40 minutes. Once ready, turn off the oven and leave the cheesecake in there for an hour with the door slightly ajar.
Cool for 4 hours, or overnight, in fridge.
Serve with your favourite toppings. I recommend fresh berries, roasted hazelnuts and chocolate shavings.
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