By using unsweetened biscuits and natural sweeteners makes this delicious cheesecake a little more guilt-free!


  • 250g packet plain unsweetened biscuits

  • 125g butter, melted

  • 2 x 250g packets cream cheese, softened

  • 1/4 cup Natvia (this can be more or less up to you)

  • 3/4 cup sour cream

  • 1 teaspoon pure vanilla extract

  • 1 teaspoon finely grated lemon rind

  • 3 eggs

  • Frozen raspberries, thawed, to serve


  • 1.

    Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 22cm round (base) spring-form cake pan.

  • 2.

    Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base and sides of pan leaving a 2cm gap from top . Refrigerate for 30 minutes.

  • 3.

    Process cream cheese, natvia, sour cream, vanilla and lemon rinduntil smooth. Add eggs, 1 at a time, processing until just combined. Pour into prepared pan. Bake for 50 minutes to 1 hour or until just set and centre wobbles slightly. Allow to cool in oven for 2 hours, with door ajar. Refrigerate overnight. Serve with raspberries

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe courtesy of  Sapna Abhishekika

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