Starting back on plan with a bang!
Raspberry Ripple Cheesecake
Ingredients
12 Light Rich Tea Biscuits
250g Raspberries
8 Sheets of Leaf Gelatine
50g Low Fat Spread
3 x 160g Pots Fat-Free Vanilla Yoghurt ( Muller )
500g Fat Free Natural Greek Yoghurt
Zest of 2 Unwaved Lemons
1/2 tsp of Lemon Extract
1 Level Tbsp Sweetener
Method
1. Line the base of a 20cm round loose-bottomed tin with baking paper. Whizz the biscuits in a food processor to make fine crumbs. Put the spread in a small saucepan and place over a low heat until melted then stir in the crumbs. Add to the tin , press the base with the back of a spoon and chill for 30 minutes.
2. Meanwhile, soak the gelatine in a bowl of cold water for 5 minutes or until softened. Remove the gelatine and squeeze out any excess water, then put the gelatine in a measuring jug with 100ml boiling water. Whisk to dissolve, then set aside to cool.
3. Whizz the vanilla yoghurt , lemon zest and juice, lemon extract, sweetener and gelatine mixture together in a food processor. Pour over the biscuit base.
4. Purée 100g raspberries in a clean food processor or mash with a fork. Drizzle purée over the top of the cheesecake and scatter over 50g of the remaining raspberries. Use a flat blades knife or handle of a spoon to ripple them through the cheese and smooth the top. Chill for three hours until set.
5. Carefully remove the cheesecake from the tin, discard the baking paper and put on a serving plates. Top with the remaining raspberries and cut into 8 equal slices.








