Has anyone got a healthy recipe for a cheesecake base/crust?
Dory has the right idea with a fatless sponge. It may not seem to be a traditional cheesecake base, but you need to try it, it does work. I make mine using the same recipe and I bake it in an 8″ round tin (the one I am going to make the cheesecake in). When it is baked I remove it from the tin and let it cool. Once cool I split it horizonally into two and use one half as a base, cover with whatever cheesecake filling I am using and then top with the other half of the sponge. Dust with icing sugar. It is really nice to slice wither bananas, kiwi fruits or strawberries and line all around the edge of the tin before filling. When you remover from the tin the fruit surrounds the cheesecake and looks really nice.
