Raspberry ripple cheesecake slice

Raspberry ripple Cheesecake sliceWoman's Day




1.Preheat oven to moderate, 180°C. Lightly grease and line a 16cm x 26cm slice pan with baking paper, allowing long edges to overhang by 2cm. In a bowl, combine crumbs and spread. Press firmly into base of pan. Chill until firm.
2.To make filling, in a large bowl, beat cream cheese and icing sugar together using an electric mixer until creamy. Add eggs one a time, beating well after each addition. Beat in cream. flour and zest until smooth. Pour evenly over base.
3.Place berries and icing sugar into a high-sided jug. Using a hand blender, process until pulpy. Dollop teaspoons of raspberry mixture over top of cheesecake. Using a butter knife, swirl through.
4.Bake 35-40 minutes, until just firm. Allow to cool completely before cutting into squares. Dust with extra icing sugar. Serve with low-fat vanilla ice-cream and sliced strawberries.

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