Name: Raspberry ripple cheesecake slice
Cook time: 40 min
Total time: 40 min
Yield: 14
Ingredients: 250 gram biscuit crumbs; 90 gram low-fat spread, melted; 3/4 cup frozen raspberries, thawed; 1 tablespoon icing sugar, plus extra, to dust; low-fat vanilla ice-cream, sliced strawberries, to serve; Filling; 500 gram low-fat cream cheese, chopped; 1/2 cup icing sugar; 4 eggs; 2/3 cup light cream; 1/4 cup plain flour; 1 tablespoon finely grated lemon zest

Ingredients

250 gram biscuit crumbs

90 gram low-fat spread, melted

3/4 cup frozen raspberries, thawed

1 tablespoon icing sugar, plus extra, to dust

low-fat vanilla ice-cream, sliced strawberries, to serve

Filling

500 gram low-fat cream cheese, chopped

1/2 cup icing sugar

4 eggs

2/3 cup light cream

1/4 cup plain flour

1 tablespoon finely grated lemon zest

Method

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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