A classic indulgence made over - but still sweet and decadent tasting!


  • 200g Marie biscuits
  • 90g light margarine, melted
  • 1 1/2 teaspoons ground ginger
  • 250g light cream cheese
  • 1 cup 98% fat-free plain yoghurt
  • 425g fresh reduced-fat ricotta
  • 2 1/2 tablespoons plain flour
  • 2 eggs
  • 1/4 cup honey
  • 750g fresh strawberries, hulled
  • Extra honey, to serve


  1. Preheat oven to 150C/130C fan-forced. Grease a 3cm deep, 20cm x 30cm (base) lamington pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.
  2. Process biscuits until fine crumbs. Add margarine and ginger. Process until combined. Press biscuit mixture over base of prepared pan. Cover. Refrigerate.
  3. Using an electric mixer, beat cream cheese, yoghurt, ricotta and flour until combined. Add eggs, 1 at a time, beating until combined. Add honey. Beat until smooth and combined. Pour mixture over prepared base.
  4. Bake for 45 to 50 minutes or until top is just firm to touch. Turn off oven. Cool cheesecake in oven with door ajar for 30 minutes. Refrigerate for 4 hours or until cold.
  5. Arrange strawberries on top of cheesecake. Drizzle with extra honey. Serve.