Ingredients

  1. BASE

  2. approximately 14 slices Ryvita Dark Rye - blitzed in food processor

  3. 2/3 cup margarine

  1. FILLING

  2. 1 cup greek yogurt

  3. 1 1/2 cups reduced fat feta

  4. 2 cups reduced fat cream cheese

  5. 3 medium eggs

  6. pinch of salt

  1. TOPPING OPTION: SWEET CHILLI POTATO

  2. 1 medium sized thinly sliced sweet potato (use a slicer if you have one)

  3. 2 tbsp sweet chilli sauce

  1. ALTERNATIVE TOPPING OPTION: FIG, HONEY, AND THYME

  2. 4 figs, thinly sliced

  3. 2 sprigs thyme

  4. 3 tsp honey

Directions

  1. Heat the oven to 350F.
  2. Blitz the Ryvita crispbread in a food processor to a fine breadcrumb.
  3. Melt the margarine and add the Ryvita breadcrumbs. Pour this into a baking tin with a removable base. Firmly press the breadcrumbs up the sides of the tin and make sure there is an even coverage on the bottom. Place in the fridge.
  4. Using an electric mixer, mix the yogurt, feta, cream cheese and eggs with a pinch of salt. Pour the mixture over the cheese cake base and bake for 45 minutes. If the top browns too quickly, cover with tin foil and continue to bake.
  5. For the sweet potato option, thinly slice sweet potato disks. Lay these on an oiled baking tray and bake in the oven for 10 minutes or until forks can pierce easily. Remove from the oven and glaze with the sweet chilli sauce. Once the cheesecake is cooled, layer the sweet potato slices on top, each one over lapping the previous slice.
  6. For the fig option, thinly slice figs disks. When the cheesecake is cooled layer the fig disks on top, each one over lapping the previous slice. Scatter thyme leaves over the figs and drizzle with honey.