This guilt free holiday recipe is incredible. It's 100% natural, and delicously creamy. 


  • 250g light fresh ricotta

  • 220g light cream cheese?

  • 250g low fat natural yoghurt?

  • 90g Perfect Sweet® xylitol ?

  • 2  X-Large eggs

  • Zest of 1 lime, finely grated

  • 2 tsp pure vanilla extract?


  • 1.

    Pre-heat oven to 160°C/140°C fan-forced.  Line the base of a 20cm spring form pan with baking paper.

  • 2.

    Place all ingredients in a large bowl. Use an electric beater to beat at medium speed until smooth.

  • 3.

    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.

  • 4.

    Turn oven off and leave cheesecake to cool in oven with the door slightly ajar.

  • 5.

    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:

  • 1.

    Replace the lime zest with zest of 1 lemon.

  • Recipe Tip:

  • 1.

    Leaving the cheesecake to cool in the oven helps prevent the surface from cracking.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 216kj
  • Fat Total 15g
  • Saturated Fat 8g
  • Protein 7g
  • Carbohydrate 15g
  • Sugar 2g
  • Sodium 156mg

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 for further information.

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