How to make a cheesecake with Philadephia…
LOW FAT VANILLA CHEESECAKE
Ingredients
25g low fat spread
6 Digestive Biscuits
450g Low Fat Cottage Cheese
3 large eggs
100g Castor Sugar
25g Cornflour
½ tsp vanilla essence
1 carton soured cream
Method
Pre heat oven 350F 180C Gas 4
Grease or line a 20cm/8 spring clip baking dish
Melt the low fat spread in a saucepan
Crush the biscuits to crumbs and stir into the low fat spread
Spoon into the tin
Spread evenly and press down firmly
Rub the cottage cheese through a sieve into a bowl
Separate the eggs yolks/whites into bowls
Add the sugar to the yolks and beat with a wooden spoon until creamy and light
Add the cornflour and vanilla essence and beat until mixed thoroughly
Beat in the cheese and stir in the soured cream
Whisk the egg whites until stiff then fold into the mixture
Pour into dish and bake for 1 1.25 hrs
Turn off the oven and leave the cheese cake in the oven for a further 15 mins
Leave to cool before removing from the tin.
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