This cake is great for the cheesecake lover. Has the same great taste and texture as cheesecake with only a fraction of the fat.
Grease the base and sides of a 24cm springform pan. Blend biscuits in a food processor until crumbs are formed and combine with melted butter and hazelnuts. Press the crumb mixture into the base of the pan.
Pre heat oven to 180 C -/ 160 fan forced
Beat eggs whites until they form stiff peaks. In a seperate bowl, mix all other ingredients together, then gently fold in egg whites.
Pour mixture into prepared base. Bake in oven for 1 hour.
When the cake is finished, allow to cool in the oven.
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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