Low Fat. no sugar Lemon Cheese Cake

Cake Ingredients

1 1/2 cups plain flour
1/3 cup wholemeal plain flour
1/2 cup granular sweetener (eg. Splenda)
2 tablespoon canola oil
5 egg whites
250 grams light cream cheese
500 gram tup low fat cottage cheese
2 tsp grated lemon rind
2 tablespoons fresh lemon juice
375 ml can light and creamy evaporated milk

Directions
1.  Preheat Oven to 350F or 180C. 

2. Place flours and 1/4 cup sweetener in a food processor and process for 1 min. Add oil, process until mixture
resembles breadcrumbs, add 2 egg whites and 1/3 cup water and mix well. Wrap in plastic wrap, chill for 30 min.

3. On a floured work surface, roll flour mixture into a circle about 30cm round. 

4. Transfer pastry to a lightly greased 22cm deep fluted, loose bottom flan tin and press firmly into the tin. 

5. Cook at 180C for 15 mins, trim excess pastry by pressing a rolling pin around the edges of the tin. 

6. Cook pastry again for 12-15min or until crisp. Allow to cool.  Increase oven temperature to 200C. 

7. Combine cream cheese, cottage cheese, lemon rind, lemon juice, evaporated milk, remaining sweetener
and egg whites in food processor. 

8. Pour filling into pastry. Cook for 15 min, then cover with foil and cook again for 10 mins or until cake is set.

9. Cool to room temperature then refrigerate for 6 hours or overnight. 

Serve with fresh berries and accompany with yoghurt.

Boysenberry Cheese Cake

Cake Ingredients

2 ½ cups (250g) plain sweet biscuit crumbs (can be substituted for gluten free biscuit crumbs)
120g (4¼ oz) butter, melted
250g (8¾ oz) cream cheese
400g (14 oz) sweetened condensed milk
2 teaspoons gelatine
1/3 cup lemon juice
1 tablespoon water
½ cup thickened cream
425g can (14¾ oz) boysenberries in syrup -
other berries can be substituted for boysenberries
3 teaspoons gelatine
¼ cup water
extra thickened cream
extra berries

Directions

1.  Combine biscuit crumbs and butter in bowl, press over base and side of 20cm (8") springform.  

   Refrigerate while preparing cheesecake filling.  

2. To make cheese filling, beat cream cheese until creamy, gradually beat in condensed milk. 

3. Sprinkle gelatine over combined lemon juice and water in small bowl. Stand bowl in a pan of 

   simmering water, stir until gelatine is dissolved. Cool slightly. 

4. Quickly stir gelatine mixture into cream cheese mixture, stir in cream. Mix well.

5. Pour half of cheese filling into biscuit base, refrigerate for 1 hour. 

6. To make boysenberry filling, blend boysenberries and syrup, push through sieve to remove seeds.

7. Sprinkle gelatine over water in cup, stand cup in pan of simmering water, stir until dissolved. 

8. Quickly stir gelatine mixture into boysenberry mixture. Mix well.

9. Pour half of berry filling over cheese filling, refrigerate for 1 hour. 

10.Spread remaining cheese filling over berry filling, refrigerate for 1 hour. 

11.Top with remaining berry filling, refrigerate for several hours, or until firm. 

Decorate with extra cream and berries, if desired. 

Sticky Chocolate and Raspberry Cheesecake Slice

Cake Ingredients

Directions

1.  Preheat Oven to 350F or 180C. 

2. Put the cookies into a plastic bag and crush with a rolling pin. 

3. Gently heat the butter and syrup until melted, stirring. Mix in the cookies.

4. Pack mixture into a 7 in/18 cm loose-bottomed cake tin and cook for 15 minutes or until crisp.

5. Cool for 20 minutes. 

6. Beat the cream cheese with the sugar until soft. 

7. Melt 1/2 the chocolate drops in a bowl set over a saucepan of simmering water. 

8. Blend the cocoa to a paste with 2 tablespoons of boiling water. Stir it into the melted chocolate.

9. Fold cocoa mixture into the cream cheese mixture. Stir in the remaining chocolate drops. 

10. Whip 1/2 of the cream until it forms soft peaks. Fold it into the chocolate mixture.

11. Spoon chocolate mixture over the cookie base. Refrigerate for 2 hours or until set. 

12. Remove from the tin. Whip the remaining cream and spread over the cheesecake. 

Top with the chocolate shavings if desired.  

Passionfruit Cheese Cake

Cake Ingredients

Directions

NOTE: Pre-baked crusts are much crisper than the chilled ones and this can be important if you want a crisp crust.

CRUST:

1. If you are pre-baking the shell, preheat the oven to 170 degrees Celsius.

2. Place the crumbs in a mixing bowl and add the butter and sugar blending well.

3. Press the crumb mixture into the bottom and up the sides of an 20 centimetre springform pan. Smooth the mixture to form an even layer on the bottom and sides.

4. Bake the crust in the oven for 10 minutes and let cool to room temperature before filling.

NOTE: This crust can be chilled for 5 to 10 minutes in the freezer until it is set but is not recommended in this recipe.

CHEESECAKE FILLING:

1. Preheat the oven to 150 degrees Celsius.

2. In a large mixing bowl, beat the cream cheese and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each. Beat in the flour, lemon rind, lemon juice, and vanilla until just mixed.

3. Whip the cream until stiff in a medium mixing bowl. Set aside.

4. In another mixing bowl, beat the egg whites until they form stiff peaks, then fold them into the cheese mixture. Fold in the reserved whipped cream. Stir in the passion fruit pulp.

5. Pour the mixture into the prepared crust and cook for 45 minutes to 1 hour.

6. Cool, in the oven, to room temperature, then chill.

Poppy seed Cheesecake

Cake Ingredients
 For the Filling: 
1 cup Poppy Seeds whole 
500g creamed cheese 
500g ricotta cheese 
1/2 cup of sugar 
6 eggs 
1 tablespoon vanilla essence 
1 440g can sweetened condensed milk 
1 cup lemon curd (see below) 
Lemon Curd: 
3 lemons, rind grated and juice strained 
75g butter 
250g sugar 
3 large eggs (or 8 yolks, for a richer curd) 

Directions		
1. Preheat the oven to 200ºC and generously butter a 24cm non-stick cake tin. 

2. Sprinkle about half the poppyseeds over the base and sides of the cake tin, then tip out the

    excess and reserve with the remaining poppyseeds. 

3. Beat the cream cheese and the ricotta in an electric mixer until very smooth, then add the 

    sugar and continue beating for 2 minutes. 

4. Add the eggs, one at a time and beating well after each addition, then finally, add the sweetened

    milk and vanilla and beat for one more minute. Using a spatula, stir around the sides if necessary. 

5. Add the poppyseeds and mix well to distribute them throughout the cheese mixture. 

6. Pour the mixture into the prepared tin and smooth the top gently by tapping the tin on the counter. 

7. Cook in oven at 200ºC for 10 minutes, then reduce the heat to 160ºC and cook for a further 40 minutes,

   or until the mixture is still slightly 'wobbly'. 

8. Allow the cake to cool in the tin, undisturbed until cold. When the cake is cold, carefully smooth the lemon 

   curd over the surface of the cake, then sprinkle the remaining poppyseeds over the entire surface. 

Lemon Curd: 

1. Place the lemon rind, juice, sugar and butter in the top of a double boiler or in a heatproof bowl over a

   saucepan of simmering water. Heat, stirring until the sugar dissolves and the mixture is quite warm. 

2. Add the eggs and mix very well with a whisk to distribute them thoroughly, and continue stirring while the 

   mixture heats. Keep stirring until the mixture coats the back of a spoon, which indicates that the eggs 

   have thickened and set. Do not allow the mixture to boil because the eggs will curdle. 

3. Allow to cool a little, then spread over cake.             

4.  When the curd is set, remove the side of the tin and serve.