A cheesecake you don't have to feel guilty about! The biscuit crust is made with healthful oat biscuits and almond kernels and then covered with heart-healthy apples and blueberries before the reduced-fat cheesecake topping is added on.
Patsy Jamieson, Diane Temple
75 g toasted whole almond kernels
50 g traditional rolled oats
85 g crushed oat biscuits
80 g mono- or polyunsaturated margarine, melted
CREAM CHEESE TOPPING
350 g reduced-fat cream cheese
¼ cup caster sugar
1 tablespoon cornflour
1 lemon, zest and juice
2 eggs, lightly beaten
2 medium Granny Smith apples
125 g fresh or partially thawed frozen blueberries
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Preheat the oven to 180°C. Coat a 26- x 19-cm-base slice pan with cooking spray and line with baking paper so that the two long edges have an overhang.
To make the crust: process almonds in a food processor until finely chopped. Add oats and biscuits and process until fine crumbs. Transfer to a bowl and mix in melted margarine and combine. Press mixture evenly into prepared tray and chill.
To make the cream cheese topping: blend the cream cheese, sugar, cornflour and 2 teaspoons lemon zest with an electric mixer or in a food processor until smooth and creamy. Add the eggs one at a time, beating until smooth.
Grate the apples and place them in a fine colander over a bowl and mix with 2 teaspoons lemon juice. Use the back of a spoon to press out excess liquid. Spread the apples over the crust and top with blueberries. Pour the cream cheese batter over the blueberries.
Bake slice until topping has set, 30 minutes. Cool in the oven for an hour with door ajar, then chill in tray. Cut into slices with a sharp knife coated with cooking spray. Slice will keep, covered, in the fridge for up to 2 days or the freezer for up to 1 month.
Look for a reduced-fat cream cheese with about 14 grams fat per 100 grams.