Here is a gorgeous recipe from Mel who blogs over at Diary of a Jewellery Lover. This easy to make cheesecake is simple and perfect for a dinner party or just to treat the family. Light and creamy, use low fat spread, Elmlea double light and low fat cream cheese to cut the calories.
Ingredients
Filling
250g milk chocolate digestive biscuits
100g Flora Buttery melted (or butter)
600g low fat soft cheese
1 teaspoon vanilla essence
100g icing sugar, sieved
1/2 284ml pot Elmlea double light (or double cream)
Topping
sliced strawberries
icing sugar
Method
Line the bottom of an 8 inch loose bottom tin with greaseproof paper.
Put the biscuits in a food bag and bash with a rolling pin until they are crumbs
Mix the biscuits with the melted butter until all the crumbs are coated by the butter, and press into the tin, making sure there are no gaps in the base.
Chill in the fridge for at least 30 minutes.
Empty the cream cheese into a bowl and add the vanilla essence.
Slowly add the sieved icing sugar until well combined.
Add 1/2 pot (approx 140ml) of Elmea or double cream and mix well.
Tip the mixture onto the biscuit base and smooth down so there are no gaps or bubbles.
Leave to set overnight.
Top with sliced strawberries and for the finishing touch sieve a dusting of icing sugar over the top.
Serve with cream and a strawberry sauce.
Enjoy!
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