Apricot & Almond Baked Cheesecake

You'd never guess this lush cheesecake is actually low fat and gluten free.
Joe Filshie

This is just one of the fabulous recipes in our latest cookbook, that’s life! Friendly Food. Choose from Gluten Free, Low Fat, Low Carb or Low Sugar recipes.  With over 148 recipe ideas to choose from, your family meals are guaranteed to be healthy, easy to prepare and delicious. Pick up yours today, available in selected newsagents and Woolworths. – Darlene, Food Ed.

Note: Cool for 2 hours, 30 minutes.  




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

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