250gmsPhiladelphia cream cheese light block at room temperature
150gmslow fat ricotta
1TblssweetenerI used xylitol
1wholelemon zest
1/4cuplemon juice
1tspvanilla paste
1/2cupYopro plain yoghurt
2eggs at room temperature
For the top
10gmsnestle baking bits melted
Few raspberries or strawberries to decorate
For the base
100gmsSugar Free Maria Biscuits from Aldi
1TblssweetenerI used xylitol
80gmsdevondale dairy spread light OR Aldi light butterfully spread melted
Instructions
In a food processor, add the biscuits & sweetener, process until all the biscuits are finely crushed.
Empty into a bowl, add butter and stir.
Press mix into a 20cm springform tin, set in the fridge whilst making the filling.
Wipe out the food processor, add the ricotta & cream cheese and whiz until combined, add all the rest of the filling ingredients and whiz until smooth.
Pour mix on top of the biscuit base.
Wrap aluminium foil around the springform tin, to prevent water leaking in,
then place the tin in a baking dish & fill the baking dish with hot water half way up the cheesecake tin.
Bake in a 160c fan forced oven for 40-45 mins.
Remove from oven and place the cheesecake on a wire rack still in the springform tin to cool down and come to room temperature before chilling in the fridge.
Remove the cake from the tin and place on a serving plate or board.
Melt chocolate and drizzle over the cake, then top with fruits.