Grape & Almond Cheesecake

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9 Ingredients

Number of servings

80grams fat-reduced margarine, melted
200grams plain biscuits, broken
4teaspoons gelatine powder
1/3 cup lemon juice
200grams low-fat cottage cheese
350grams seedless grapes
1/4 cup caster sugar
30grams flaked almonds, toasted
250grams light cream cheese

Nutrition per serving

17% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Line base of a 20cm non-stick spring form tin with baking paper. Process biscuits in a food processor until fine crumbs. Add melted margarine and process until well combined. Spoon into tin and press firmly over base. Chill.

Step 2 of 4

Add gelatine to 1/3 cup boiling water and whisk with a fork until dissolved. Set aside to cool for 5 minutes.

Step 3 of 4

Wipe out processor bowl and process cottage cheese until smooth. Add cream cheese, lemon juice and sugar and process until smooth and creamy. With motor running, gradually add gelatine liquid and process until evenly mixed through.

Step 4 of 4

Pour filling over prepared base and chill for 10 minutes until beginning to set. Arrange grapes over the top and then the almonds in between. Refrigerate for at least 2 hours until set. Cut into wedges to serve.