Non-fat cheesecake

Delicious and easy to make

INGREDIENTS:

100g digestive biscuits, crushed

30g low-fat margarine, melted

200g low-fat plain cream cheese, room temperature

200g fat-free, plain cottage cheese, room temperature

50g cake flour

125g sugar

2 eggs

125ml sour cream

5ml vanilla extract

250g strawberries, chopped

50g sugar

METHOD:

Pre-heat the oven to 160°C. Line a 12-hole muffin tray with paper cupcake cases.

Combine the crushed biscuits with the melted margarine and push into the bottom of the cupcake liners. Set aside.

Beat the cream cheese and the cottage cheese together until smooth. Add the cake flour and sugar and mix well.

Add the eggs one at a time, mixing well after each addition. Fold in the sour cream and vanilla extract.

Pour the batter on top of the crust and bake for 25 minutes until the cheesecakes are light golden on top and still slightly soft to the touch.

Allow to cool for 30 minutes at room temperature before placing in the fridge to set for at least three hours.

Combine the chopped strawberries with the sugar and mix well. Allow to stand for 20 minutes.

Remove the cheesecakes from the fridge. Place on a serving platter and spoon over some of the strawberry topping.

MAKES: 12 mini cheesecakes TIME: 40 minutes, plus setting