Baked Vanilla Cheesecake with Caramelised Pears
7PP per serve- Serves: 8- Prep: 20 minutes- Cooking: 50 minutes + 30 min refrigeration + 1 hour cooling
Ingredients
150g light pecan and caramel flavored biscuits
60g Weight Watchers Canola Spread
250g light cream cheese
250g Weight Watchers Cottage Cheese
1/3 cup (75g) caster sugar
1 tsp vanilla extract
3 eggs
4 (600g) Corella Pears, thinly sliced
1. Preheat oven to 180 degrees or 160 fan forced. Lightly spray a 20cm round springform tin with oil. Line base with baking paper. Place biscuits in a food processor and process to form crumbs. Melt 50g canola spread in a small saucepan over medium heat. Remove from heat, then add biscuits and stir until combined. Press biscuit mixture evenly over base of prepared tin and right up to the edges. Refrigerate for 30 minutes.
2. Place cream cheese, Weight Watchers cottage cheese, 1/4 cup of the sugar and vanilla extract in a food process and process until smooth. Add eggs and process until combined. Pour mixture over prepared base, then bake for 50 minutes. The cheese should still be wobbly in the centre. Turn off the oven and leave cheesecake to cool inside, with oven door slightly ajar for 1 hour. Place cake on a wire rack to cool completely.
3. Meanwhile melt remaining canola spread in a large frying pan over medium-high heat. Add pears and remaining sugar and cook, stirring for 5 minutes or until golden and softened. Serve cheesecake topped with sliced caramelised pears.
7PP per serve- Serves: 8- Prep: 20 minutes- Cooking: 50 minutes + 30 min refrigeration + 1 hour cooling
Ingredients
150g light pecan and caramel flavored biscuits
60g Weight Watchers Canola Spread
250g light cream cheese
250g Weight Watchers Cottage Cheese
1/3 cup (75g) caster sugar
1 tsp vanilla extract
3 eggs
4 (600g) Corella Pears, thinly sliced
1. Preheat oven to 180 degrees or 160 fan forced. Lightly spray a 20cm round springform tin with oil. Line base with baking paper. Place biscuits in a food processor and process to form crumbs. Melt 50g canola spread in a small saucepan over medium heat. Remove from heat, then add biscuits and stir until combined. Press biscuit mixture evenly over base of prepared tin and right up to the edges. Refrigerate for 30 minutes.
2. Place cream cheese, Weight Watchers cottage cheese, 1/4 cup of the sugar and vanilla extract in a food process and process until smooth. Add eggs and process until combined. Pour mixture over prepared base, then bake for 50 minutes. The cheese should still be wobbly in the centre. Turn off the oven and leave cheesecake to cool inside, with oven door slightly ajar for 1 hour. Place cake on a wire rack to cool completely.
3. Meanwhile melt remaining canola spread in a large frying pan over medium-high heat. Add pears and remaining sugar and cook, stirring for 5 minutes or until golden and softened. Serve cheesecake topped with sliced caramelised pears.
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