Name: Honey and date cheesecake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Ingredients: 60 gram almond bread, crushed; 2 tablespoon low-fat dairy spread; strawberries, to serve; Filling; 500 gram low-fat cream cheese; 1/2 cup pitted dates, chopped; 1/4 cup honey; 1 egg, beaten; 1 tablespoon brown sugar; 1 lemon, finely grated zest; 1/2 teaspoon vanilla extract

Honey and date cheesecake

Serves 12

Makes 1 Item

Prep

20M

Cook

30M

Total

50M

Skip to Recipe

Ingredients

60 gram almond bread, crushed

2 tablespoon low-fat dairy spread

strawberries, to serve

Filling

500 gram low-fat cream cheese

1/2 cup pitted dates, chopped

1/4 cup honey

1 egg, beaten

1 tablespoon brown sugar

1 lemon, finely grated zest

1/2 teaspoon vanilla extract

Method

1.Preheat oven to moderate, 180°C. Line a 20cm pie plate with foil, allowing ends to overhang (or use a 20cm round springform pan).

2.In a bowl, combine almond bread and spread (see Notes). Press firmly into base of prepared plate. Chill until required.

3.FLLLING: In a bowl, using an electric mixer, beat all ingredients together. Spoon over base, smoothing top.

4.Bake for 25-30 minutes, until firm. Serve warm or cold, topped with strawberries.

If a thicker crust is preferred, double the ingredients and continue as directed. Just remember that this will increase the fat and kilojoule count.
Note

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