Low-fat honey cheesecake

• Ingredients
• Nutrition

• 200g Marie biscuits
• 90g light margarine, melted
• 1 1/2 teaspoons ground ginger
• 250g light cream cheese
• 1 cup 98% fat-free plain yoghurt
• 425g fresh reduced-fat ricotta
• 2 1/2 tablespoons plain flour
• 2 eggs
• 1/4 cup honey
• 750g fresh strawberries, hulled
• Extra honey, to serve

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• Method
• Notes

1. Step 1
   Preheat oven to 150C/130C fan-forced. Grease a 3cm deep, 20cm x 30cm (base) lamington pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.
2. Step 2
   Process biscuits until fine crumbs. Add margarine and ginger. Process until combined. Press biscuit mixture over base of prepared pan. Cover. Refrigerate.
3. Step 3
   Using an electric mixer, beat cream cheese, yoghurt, ricotta and flour until combined. Add eggs, 1 at a time, beating until combined. Add honey. Beat until smooth and combined. Pour mixture over prepared base.
4. Step 4
   Bake for 45 to 50 minutes or until top is just firm to touch. Turn off oven. Cool cheesecake in oven with door ajar for 30 minutes. Refrigerate for 4 hours or until cold.
5. Step 5
   Arrange strawberries on top of cheesecake. Drizzle with extra honey. Serve.
   
   http://www.taste.com.au/recipes/31471/low+fat+honey+cheesecake