425gcooked pumpkinr butternut squash, fresh or tinned.
240glightest soft cheese
500gfat free cottage cheese
13Lotus Biscoff biscuits
25greduced fat spread
low calorie cooking spray
Preheat the oven to 180°C. Spray a 23cm springform cake tin with low calorie cooking spray.
Blitz the Lotus Biscoff biscuits to a fine crumb in a mini electric chopper. In a small bowl, melt the reduced fat spread.
Combine the biscuit crumbs and reduced fat spread, ensuring that all the crumbs are coated in the fat. Press evenly into the base of the spring form tin - this will form a thin layer. Chill in the fridge for 15 minutes.
Place all of the remaining ingredients into a food processor and mix until fully combined, so you cannot see any white flecks of cottage cheese.
Once the base has chilled, pour in the cheesecake mix. Smooth with a spatula or back of a spoon and place in the oven for 45 minutes until golden and set. The cheesecake should have a little wobble!
Leave the cheesecake to cool in the tin - don't be tempted to remove the tin until it has cooled. If possible, leave to chill in the fridge overnight. Once cooled, cut into 12 slices and serve!