Cheesecake with Passion fruit

Recipe Type: 
Number of Servings: 
12
Preparation time: 
120mins
Energy: 
223 kcal
Protein: 
9 g
Calcium: 
184 mg
Vitamin D: 
0.16 IU
% Ca recommended daily intake: 
18.40%

Base

  • 30 g Cooking oil spray
  • 250 g packet wheat digestive biscuits
  • 40 g melted butter
  • 2 Tbsp apple purée

Filling

  • 250 g packet reduced-fat cream cheese, at room temperature
  • 1 egg
  • 3 egg whites
  • 400 g plain low-fat unsweetened yoghurt
  • 2 Tbsp plain flour
  • Pulp and seeds of 3 passion fruit (or 3 Tbsp Passion fruit pulp)
  • 2 Tbsp icing sugar
  • 50 g Fresh raspberries, to serve
  1. Preheat oven to 180°C. Spray a 20 cm springform pan with oil. Place biscuits in a food processor bowl and process until finely crushed. Add butter and apple purée and process until combined.
  2. Press biscuit mixture in the base of prepared pan. Place in the fridge for 15 minutes to chill.
  3. Beat cream cheese until soft. Add egg and beat to combine. Add egg whites, one at a time, beating until combined. Stir in yoghurt, icing sugar and flour. Pour over prepared base.
  4. Drizzle passionfruit pulp over yoghurt mixture. Use a skewer to swirl. Place pan on an oven tray and bake for about 1 hour, or until just set. Turn oven off and cool cake in oven with door slightly ajar. Dust with icing sugar and serve cheesecake topped with mixed fresh berries.
Recommendations: 
Key Nutrients: