For the dough base:
- 180g wholegrain cookies.
- 70g butter.
For the stuffed cheese:
- 300g light cream cheese (Philadelphia, St Moret, mascarpone, ricotta, preferably less than 20% fatty substance).
- 200g of low-fat natural yogurt without sugar.
- 4 eggs.
- 6 tablespoons of sweetener (sweetener powder, to cook, similar to Stevia).
- A pack of honey, dried apricots and raisins Doitfruit.
Before you start, heat oven to 140ºC
Crumble the cookies and mix with melted butter (melt a little in the microwave to make the mixture easier).
Cover the base of the tin with this mixture.
Mix the eggs, the cheese, the yogurt and the sweetener until the cream is well creamy.
Tip the mixture in the tin and bake it 30 minutes approx.
Take out the cheesecake from the oven and leave to cool. When it reaches room temperature, chill in the refrigerator during, at least, three hours and turn it out from the tin onto a platter.
Decorate it with Doitfruit and serve.