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Passionfruit swirl cheesecake slice
Passionfruit swirl cheesecake slice
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Prep Time:
380 minutes
Cook Time:
5 minutes
Total Time:
385 minutes
Indulge guilt-free in this luscious low-calorie summer treat.
Ingredients:
  • 205g (1 1/4 cups) blanched almonds, toasted
  • 33.60 gm coconut oil
  • 1 tsp vanilla bean paste
  • 60ml (1/4 cup) rice malt syrup
  • 220g ctn extra light cream cheese
  • 250g Cottage Cheese
  • 170g ctn low-fat passionfruit yoghurt
  • 1 lemon, rind finely grated
  • 3 gelatine leaves
  • 60ml (1/4 cup) fresh passionfruit pulp
  • 14.20 gm rice malt syrup, extra
Instructions:
  • Prepare a 16 x 26cm slice pan by greasing and lining the base and sides. Combine almonds, coconut oil, vanilla paste, and 1 tbs of rice malt syrup in a food processor until well mixed. Press the mixture into the pan using damp hands. Chill in the fridge for 30 minutes to set.
  • Blend together cream cheese, cottage cheese, yoghurt, citrus rind, and the rest of the rice malt syrup until silky. Soften gelatine leaves in cold water for 5 minutes. Squeeze out excess water from 2 leaves and dissolve in a pan over gentle heat. Incorporate the gelatine blend into the cream cheese mix while blending. Pour the mixture over the base in the pan.
  • Mix passionfruit pulp and extra rice malt syrup in a bowl. Gently melt the remaining gelatine leaf in a frying pan over low heat, stirring occasionally, for 30 seconds to 1 minute until fully melted. Combine the gelatine with the passionfruit mixture. Spoon the mixture on top of the cheesecake, then use a skewer to create a swirled effect. Refrigerate for 8 hours or overnight to allow it to set. Cut into squares before serving.

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