Baked Lime Cheesecake

Difficulty | Makes 2 | Book - More Cooking for 1 or 2 People

Healthy low fat baked lime cheesecake recipe to serve 2 people

3 Arnott’s® Malt O Milk biscuits
1 teaspoon (5g) Flora® Light margarine melted

75g low-fat cottage cheese
50g Philadelphia® Cream Cheese 40% less fat (tub)
¾ teaspoon grated lime rind
1 tablespoon fresh lime juice
¼ teaspoon vanilla essence
2½ tablespoons white sugar
1 egg white
1 teaspoon plain flour

Per serve
Kilojoules886 (cals 212)
GI RatingMedium


Preheat oven to 160ºC fan forced.

  1. Base: Place biscuits into a small zip lock bag then crush biscuits until fine crumbs using a meat mallet or rolling pin.
  2. Mix crumbs with melted margarine and combine well. Press biscuit mix into two 175ml small Pyrex ramekins.
  3. Filling: Blend cottage cheese and cream cheese until smooth using a stick blender.
  4. Add rind, juice and essence to bowl, blend. Add sugar and beat until sugar has dissolved.
  5. Add egg white, then flour. Once combined pour mixture over biscuit bases. Bake for 25 minutes.

Variation: Replace lime juice and rind with lemon for a Baked Lemon Cheesecake.

Suitable to be frozen.

Dietitian's tip

Annette has made a fantastic low fat and saturated fat cheesecake alternative. Less fat means less kilojoules and less saturated fat means better heart health.

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