This guilt free holiday recipe is incredible. It's 100% natural, and delicously creamy.
Pre-heat oven to 160°C/140°C fan-forced. Line the base of a 20cm spring form pan with baking paper.
Place all ingredients in a large bowl. Use an electric beater to beat at medium speed until smooth.
Pour mixture into prepared pan and bake for 50 minutes or until set and a round bladed knife inserted in the centre comes out clean.
Turn oven off and leave cheesecake to cool in oven with the door slightly ajar.
Run a knife around the edge of cheesecake to loosen, remove the side of the pan and refrigerate cheesecake to chill until cold, preferably overnight.
Variation: Lemon Cheesecake:
Replace the lime zest with zest of 1 lemon.
Leaving the cheesecake to cool in the oven helps prevent the surface from cracking.
Nutritional analysis per serving (8 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 from Sugar Free Baking. To find incstore call 1300 768 783 or visit www.sweetlife.com.au for further information.
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