Cherry Ripe Cheesecake

Cherry Ripe Cheesecake Serves: 12 Time to make: 1 hour 25 mins

Ingredients 12 light chocolate biscuits 440g extra-light cream cheese 375g low-fat ricotta 1/4 cup pure icing sugar 2 teaspoons vanilla extract 2 eggs 200g pitted frozen cherries 2 x 52g Cherry Ripe bars, chopped

Nutrition Energy: 960kJ Calories: 229cal Protein: 11g Fat: 8g – saturated: 6g Carbohydrates: 25g – sugars: 20g Dietary Fibre: 1.0g Sodium: 200mg Calcium: 10mg Iron: 0.5mg

Instructions

1. Preheat oven to 160°C. Grease and line the base and sides of a 22cm springform cake tin. Arrange biscuits in base of tin in a single layer, trimming to fit.
2. Place cream cheese, ricotta, sugar and vanilla into a food processor. Process until smooth. Add eggs. Process until combined. Transfer to a large bowl. Stir in cherries and half the chopped Cherry Ripe.
3. Pour filling into prepared pan. Smooth top. Bake for 1 hour or until just set in centre. Turn oven off, leaving door slightly ajar. Leave cheesecake in oven for a minimum of 4 hours to cool.
4. When completely cool, remove cheesecake from pan. Top with remaining Cherry Ripe.

Recipe sourced from: Australian Healthy Food Guide