Step 1 Preheat oven to 180°C. Spray an 18cm springform pan with oil and set aside.
Step 2 Process biscuits in a food processor until finely crushed. Add melted spread and purée, then process until combined.
Step 3 Press biscuit mixture into the base of prepared pan. Chill in the fridge for 15 minutes.
Step 4 Meanwhile, place cream cheese into a large bowl and beat until soft. Add egg and beat to combine. Add egg whites, one at a time, beating until combined. Stir through yoghurt, flour and icing sugar. Pour mixture over biscuit base.
Step 5 Drizzle passionfruit over cheesecake and swirl through mixture using a skewer. Place pan on a baking tray and bake for 45–50 minutes, or until just set. Turn off oven and cool cake completely with door slightly ajar for several hours. Top cheesecake with mango slices and strawberries.
What we did
- Used reduced-fat cream cheese instead of regular
- Added low-fat vanilla yoghurt and reduced the amount of sugar
- Reduced the number of eggs
- Removed the butter
HFG version (per serve)
Total fat 10.5g
Sat fat 4.8g
Traditional version (per serve)
Total fat 44.5g
Sat fat 27.7g