400g fresh reduced fat ricotta
250g light cream cheese
1/2 cup caster sugar
1 tablespoon each vanilla essence
1/3 cup Puregg Simply Egg Whites
1 tablespoon cornflour
8 small apricots, quartered (or use well-drained canned apricots in natural juice)
1/3 cup fruit spread, warmed
1/2 cup natural almonds, roasted and finely chopped
Preheat oven to 160C (140C fan forced). Grease and line a 20cm springform pan. Using an electric mixer, beat ricotta, cream cheese, sugar and essence until smooth. Add Puregg and cornflour. Beat until combined. Pour into prepared pan.
Place apricot quarters on top. Bake for 45-50 min until just set. Turn off oven. Leave cheesecake to cool for at least 4 hours in oven with door ajar. Refrigerate until chilled.
Remove from the pan and transfer to a serving plate. Brush top and sides with fruit spread. Gently press almonds onto sides. Serve with reduced fat yogurt.
ENERGY 608kJ (179cal) FAT 5.7g (3.1g sat) SODIUM 145mg CARB 16.8g SUGARS 13.8g PROTEIN 6.1g