Difficulty | Serves 12 | Book 5
Preheat oven 150°C fan forced.
- Base: Crush biscuits in a food processor then add milk to melted margarine and add to crumbs and blend together. Coat a 23cm pie plate with cooking spray and press biscuit mix onto base (do not go up the edges). Refrigerate.
- Filling: Clean food processor. Beat cottage cheese until very smooth, add cream cheese and blend well.
- Pour in condensed milk and combine well. Pour mixture into a large mixing bowl, fold fruit salad including juice into mixture.
- Pour over biscuit base. Bake 30 minutes or until firm to touch in centre. Leave to cool then refrigerate.
Variation: Replace fruit salad with canned crushed pineapple in natural juice.
Suitable to be frozen.
Note: This recipe was updated in October 2019 due to changes with ingredients.
This low fat cheesecake with only 5.0g of fat per serve, which makes this a fantastic dessert option for people with diabetes. Traditional cheesecakes can contain over 15g of fat per serve, much of which will be saturated fat.