Name: Low-fat new york cheese cake
Cook time: 60 min
Total time: 60 min
Yield: 12
Ingredients: 90 gram plain sweet biscuits, crushed; 60 gram low-fat spread, melted; 400 gram lite cream cheese, at room temperature; 2/3 cup lite evaporated milk; 1/4 cup caster sugar; 1 lemon, finely grated zest and juice; 2 eggs; 1 punnet (250g) strawberries, mashed to serve

Ingredients

90 gram plain sweet biscuits, crushed

60 gram low-fat spread, melted

400 gram lite cream cheese, at room temperature

2/3 cup lite evaporated milk

1/4 cup caster sugar

1 lemon, finely grated zest and juice

2 eggs

1 punnet (250g) strawberries, mashed to serve

Method

1.Lightly grease a 20cm spring-form pan. Line base with foil, leaving a 2cm overhang.

2.In a bowl, combine biscuit and spread. Press firmly into prepared pan. Chill for 30 minutes.

3.Meanwhile, preheat oven to slow, 150°C. In a bowl, using an electric mixer, beat cream cheese until smooth. Add evaporated milk, sugar, and lemon zest and juice. Beat until combined. Beat in eggs, one at a time, until combined. Pour into pan.

4.Bake for 50-60 minutes until just set – it will be slightly wobbly in the centre. Turn off oven and allow to cool with the door a jar.

5.Chill overnight. Top with berries. Cut into wedges to serve.

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