The cheesecake that went horridly wrong

Making a bad cheesecake is like getting fired from a job: humiliating and sad. Now although on the outside, this cheesecake looks like it should have been a little (or large- depending on who you are) slice of cheesy heaven. But when I cut into it at a recent family gathering, I knew already it was going to be a disaster. The knife went straight through, and with a good cheesecake, the knife should feel like it sticks a bit. I have been obsessed with trying to make regular recipes low fat (only because I enjoy the challenge more than anything) and took no exception with this cheesecake. I know this isn't where I went wrong. It was too eggy. Too many eggs made it light and fluffy... so I have revised the recipe:

16 digestive biscuits

1/3 cup butter (I used low fat marg)

750g cream cheese (I used low fat)

3/4 cup maple syrup

2 eggs

1/2 cup walnuts

Preheat oven to 350F or gas mark 4

1) break the digestives into a blender with half of the walnuts and whizz until a fine crumb develops. Melt the butter in a pan and mix with the cookie and nut mixture. Press into the bottom of a spring board pan and put in the fridge for ten minutes.

2) In the blender whizz together the cream cheese and 1/2 cup of the maple syrup until a fine consistency is reached. The blend in the eggs one at a time until well mixed.

3) Pour the mixture into the set cookie base and bake for 45-50m or until a knife comes out clean and the cheesecake has cracked

4) Once cooled, pour the remaining 1/4 of maple syrup over top the cheesecake and decorate with the remainder of walnuts

See if this works for you better than the original worked for me. Long live the cheesecake!