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Serves 10
Creamy citrus-infused baked cheesecake drizzled with marmalade syrup.
Cheesecake
500gms lite cream cheese, room temperature
1 cup low fat greek style natural yogurt
3/4 cup caster sugar
2 tsp orange zest
1 tsp lemon zest
2 tbs orange juice
2 tsp orange blossom water
2 large eggs
Pinch salt
1 1/2 tbs cornflour
1 1/2 tbs water
Marmalade Syrup
2 cups orange juice
8 tbsp marmalade
1 tsp vanilla extract
1/2 tsp cinnamon
2 tbs Grand Marnier, Cointreau or other orange-based liqueur
Heat oven to 150°c. Line 20cm springform pan with baking paper (bottom and sides). Mix cornflour and water together to make a paste. Set aside. Place all other cheesecake ingredients in food processor and blend quickly. Add cornflour paste and blend until just mixed through. Pour mixture into pan and smooth over any bubbles with the back of a spoon. Place in oven on the middle rack and bake for 1 hour. Turn off oven and leave cheesecake in for another hour. Place cheesecake in fridge for at least 4 hours or overnight.
To make the syrup: put all ingredients into small saucepan, gently bring to the boil, reduce heat and simmer for 5 minutes until slightly thickened.
Why it's good for you
Baked cheesecake usually has lots of eggs, uses full fat cream cheese and sour cream, not to mention cream! This is a lovely light cheesecake that you’ll make time and time again.
Cheesecake without Syrup: 809.2kj (192.68cal); 10.48g total fat (6.75g saturated fat)
Cheesecake with Syrup: 1067.9kj (254.48cal); 10.56g total fat (6.75g saturated fat)
