Light and delicious St Clements cheesecake brings digestive biscuits, oatcakes, oranges and honey together to make one mouth-watering dessert with a guilt-free element as it uses low-fat spread and 0% fat greek yogurt. Make this cheesecake in advance and leave to set overnight. The 0% fat greek yogurt is a really nice change from fatty soft cheese, which can also sometimes weigh down your cheesecake. If you’re after a light pud, this is really a great option. If you’re watching the calories, you can still have a little slice as it’s nearly guilt-free…
- 125g light digestives, crushed
- 100g rough oatcakes, crushed
- 90g low fat spread, melted
- 1tbsp honey
- 250g ricotta
- 3 medium eggs, beaten
- 8tbsp granulated sweetener
- Zest 2 large oranges
- 3tbsp cornflour
- 200g 0% fat greek yogurt
- 400g extra light soft cheese
- Zest 1 large orange and 6tbsp juice
- Juice 1 lemon
- 3tbsp caster sugar
Heat oven to 170C/gas 3. Put an ovenproof dish full of hot water onto the lowest shelf of the oven. Brush a 22cm spring-form tin with a little of the melted spread. Mix the remainder with the biscuits and honey. Press into the tin, smoothing the surface with a spatula. Chill for 20 mins.
In a food processor, whiz the ricotta and eggs until smooth, add sweetener, zest, cornflour, yogurt and soft cheese and whizz again until smooth. Pour onto the biscuit base and sit the tin onto a baking tray. Bake on a middle shelf for 50 mins, until just set. Turn off the oven, open the door ajar and cool for 30 mins. Remove and cool to room temp before chilling for at least 3 hrs or overnight.
To make the drizzle, boil together the zest, orange and lemon juice and caster sugar until quite syrupy, cool and drizzle over the cake
Top tip for making St Clements cheesecake
Instead of full fat Philly we’ve used ricotta, yogurt and light soft cheese for our baked cheesecake packed with citrussy flavour.