While still boasting sweet decadence, this cheesecake recipe provides a ‘healthier’ spin on the traditional version. With oats in its base, it contains complex carbohydrates and soluble fibre; the cottage cheese is a lower fat option when compared to traditional cream cheese; and the addition of cooked, cooled rice replaces what would otherwise be more cream cheese or sweetness, so reduces the fat and/or sugar content of this dessert. Enjoy in moderation.
Base:
Melt the butter. Mix in the oats and brown sugar. Press into the base and sides of a 23cm spring form pan and place in the fridge to chill.
Filling:
Pre heat the oven to 160C. Place all the ingredients except the rice, nuts and caramel in a mixing bowl and beat until well combined and thick. Fold in the rice. Pour over the base and then, sprinkle the nuts on top and randomly place spoonsful of caramel treat over the cheesecake – it will sink. Bake for 45 minutes. Leave to cool and then refrigerate for 2 hours. Serve with whipped cream if desired. Best to keep in the fridge.
Tip: for an alternative, omit, the pecans and caramel treat. Lemon zest and juice can be added to the cheesecake mixture, or berry coulis swirled through it and berries added.
Ingredients
Directions
Base:
Melt the butter. Mix in the oats and brown sugar. Press into the base and sides of a 23cm spring form pan and place in the fridge to chill.
Filling:
Pre heat the oven to 160C. Place all the ingredients except the rice, nuts and caramel in a mixing bowl and beat until well combined and thick. Fold in the rice. Pour over the base and then, sprinkle the nuts on top and randomly place spoonsful of caramel treat over the cheesecake – it will sink. Bake for 45 minutes. Leave to cool and then refrigerate for 2 hours. Serve with whipped cream if desired. Best to keep in the fridge.
Tip: for an alternative, omit, the pecans and caramel treat. Lemon zest and juice can be added to the cheesecake mixture, or berry coulis swirled through it and berries added.