750gmsReduced fat Ricotta cheeseFrom the deli not the tub
130gmsChobani 0.5% yoghurt or Aldi high protein yoghurt
1TblsPure maple syrup
1-2whole vanilla beans split in half and seeds scraped
5eggs
40gmsplain flour
180gmsMedjool Dates pitted
2x 1/4 cups hot water
2tspSalt flakesI use pink Himalayan
Instructions
Salted Caramel Component
In a food processor, add pitted dates, water & salt, blitz until smooth, set aside.
Wash out processor.
Cheesecake
Add all other ingredients minus flour, blitz until smooth,
Add flour and pulse until combined.
Pour mixture into a lined 24cm springform pan and smooth batter
Dollop spoonfuls of the salted caramel mix over the top and then swirl a knife through the cheesecake mix to combine the two.
Bake in a 160 fan forced oven or 180 normal oven for 50mins or until just set and golden.
Notes
Serves 103 Weight Watchers Smart Points Per SliceServe with light cream, low fat ice cream or yoghurt (optional) for extra smart points.Adapted from a CSIRO recipe