I think Cheese Cake is one of the most desired Desserts in the World.
I have a favourite Cheese Cake Recipe that I have served to my Family for years.
Being lower in Fats makes it a much Healthier choice, a Healthy Diet is all about balance.
Serve with fresh Seasonal Fruits, Berries and Yoghurt.
A little tip: I always Spoon the Lite Cream Cheese out of the container and weight the amount on the Scales. This way I get exactly the amount I need.
I have made this Cheese Cake in a 23cm Round Tin. If you would like a thicker Crumb at the Base and a taller Cheese Cake Filling, make it in a 20cm Tin.
I have used “Leda” Arrowroot Biscuits for the Base. These Biscuits are Gluten Free, Wheat Free, Egg Free, and Vegan Free.
Cheese Cake
- 400g Leda Arrowroot Biscuits, (2 packets)
- 150g Butter, melted
- 2 tablespoons Gelatine
- 1/4 cup Boiling Water
- 375g Lite Cream Cheese
- 1 tablespoon Honey, (Arataki Honey)
- 375ml Tin Carnation Lite And Creamy Evaporated Milk
- 1 teaspoon Vanilla Essence
- 1/4 cup Pure Orange Juice, freshly squeezed
- Fresh Fruit or Berries
Place the Biscuits into Plastic Bag and crush with a Rolling Pin, empty crumbs into a large Bowl.
Melt the Butter and add to the Biscuits, mix well to combine.
Grease a 23cm Round Loose Bottom Cake Tin.
Undo the Tin and line the bottom with Baking Paper allowing the Baking Paper to extend out from the bottom perhaps a couple of inches or so all around.
Put back together letting the Baking Paper line only the bottom of the Tin. Place the ring to the base, clip together allowing the Paper to go to the outside of the Tin.
The added thickness of the Baking Paper helps to form a seal between the base and the clip-on sides, stopping the runny Cheese Cake mixture leaking out of the Tin before it sets.
Spoon your crushed Biscuit mixture into your lined Tin and press into the base evenly. Place into the Fridge to set.
In a small Jug add the boiling Water and Gelatine, stir with a Fork until the Gelatine has dissolved. Set aside to cool.
Take a clean large Bowl and add the Lite Cream Cheese and Honey. Beat until well combined.
Now add to this the Tin of Evaporated Milk and Vanilla Essence. I beat with a Hand Mixer.
Stir the fresh Orange Juice into the cooled Gelatine. If by chance the Gelatine has started to set, heat it in the Microwave for a few seconds.
Stir the Gelatine and Orange Juice into the Cheese Cake mixture, beat with Mixer until nice and smooth.
Pour the Cheese Cake mixture over the top of the chilled Biscuit Crumbs which you have already pressed into the base of the Baking Paper lined Tin.
Refrigerate until set.
Serve with Fresh Fruit or Berries of your choice. I used Blueberries and finishing off with a dollop of Greek Yoghurt.
