Lemon cheesecake slice
Serves 12 Cost per serve $0.65 time to make 50 min 1 cup rolled oats ¹⁄³ cup almond meal 2 tablespoons brown sugar 1 teaspoon cinnamon ¼ cup reduced-fat olive
oil spread, melted 1 teaspoon icing sugar,
sifted, to serve 1 x 125g punnet blueberries,
to serve Cheesecake filling 3 eggs 300g reduced-fat ricotta ¾ cup reduced-fat
Greek-style yoghurt Zest of 1 lemon 2 tablespoons lemon juice 2 tablespoons caster sugar 1 Preheat oven to 160°C. lightly spray a 16 x 26cm tin with oil, and line with baking paper. 2 Blitz oats in a food processor until finely chopped. transfer to a medium bowl. add almond meal, sugar, cinnamon and the melted spread; stir until well combined. Press mixture into prepared tin with the back of a spoon to form a thin base. Bake for 8–10 minutes, or until light golden. 3 Meanwhile, make cheesecake filling. Place all the ingredients in a large bowl. Beat the mixture with electric beaters until smooth and well combined. 4 Reduce oven temperature to 140°C. Carefully pour cheesecake filling over the base. Smooth the surface with the back of a spoon. Bake for 25 minutes, or until just set (filling should have a slight wobble). Set aside to cool. 5 once completely cool, cover and refrigerate slice until ready to serve. Cut into 12 squares. dust with icing sugar and top with blueberries, to serve.