A Spoonful of Sugar

Apple-topped cheesecake, adapted from Sandra Woodruff's "Secrets of Fat-Free Baking"

Serves 12
WW points: 4.5 per slice (or 4 without topping)

Crust
6 reduced-fat digestive biscuits
2 tbsp light brown sugar
1 tbsp plus 1 1/2 tsp reduced-fat margerine
2 tbsp finely chopped toasted pecans

Filling
650g non-fat cottage cheese (Sainsbury's sell a tub in this size)
2 8oz tubs extra light cream cheese, softened to room temperature (I used Philadelphia Extra-Light)
2 tsp vanilla extract
1/2 tsp ground cinnamon
200g caster sugar
3 tbsp cornflour
1 large egg

Topping
20 oz apple pie filling (original recipe called for reduced sugar, however I couldn't find this)

Preheat the oven to 180C/Gas Mark4.

Break the biscuits into pieces, place in the bowl of a food processor, and process into fine crumbs. Measure the crumbs, there should be 3/4 cup. Adjust the amount if necessary.

Return the crumbs to the processor, add the brown sugar and process for a few seconds to mix well. Add the margerine and process for about 20 seconds, or until moist and crumbly. Add the pecans, and process for a few seconds to mix well.

Coat a 9-inch springform tin with cooking spray, and use the back of a spoon to press the crumb mixture against the bottom and sides of the tin,, forming an even crust. (Periodically dip the spoon in sugar, if necessary, to prevent sticking.) Then use your fingers to finish ressing the crust firmly against the bottom and sides of the tin.

NB. My cheesecake didn't rise very much, so only press the crumbs about half-way up the sides rather than trying to get them all the way up to the top.

Bake for about 8 minutes, or until the edge feel firm and dry. Set aside to cool to room temperature before filling.

Turn the oven down to Gas Mark 3 if using a shiny tin, or Gas Mark 2 if using a dark tin.

To make the filling, place the cottage cheese in a large wire (fine mesh) sieve, and rinse with cool running water until all of the creaming mixture has been rinsed away. Using the bottom of a glass, push the curds against the bottom of the sieve to press out as much of the water as possible, leaving just the dry curds in the sieve.

Place the dry cottage cheese curds, cream cheese, cinnamon, vanilla extract, sugar and cornflour in the bowl of the food processor, and process until smooth. Add the egg and process to mix well.

Spread the batter over the crust and bake for 1 hour and 5 minutes until the center is firm to the touch (no jiggle!!). To minimise cracking, run a thin-bladed knife between the cheesecake and the collar of the tin. Turn the oven off, and allow the cheesecake to cool in the oven with the door ajar for 1 hour. Remove the cake from the oven, cover and chill for 6 hours.

Spread the pie filling over the top of the cheesecake, extending the filling to the edge of the cake, and chill for an additional 2 hours. Remove the collar of the pan just before serving.