Name: Raspberry cheesecake
Cook time: 40 min
Total time: 40 min
Yield: 10
Ingredients: Filling; 250 gram low-fat cream cheese; 250 gram low-fat cottage cheese; 250 gram low-fat plain yoghurt; 2/3 cup caster sugar; 2 eggs; 1/2 teaspoon vanilla extract; 180 gram plain biscuits (such as digestives or marie). crushed; 90 gram salted butter, melted; 1 cup frozen mixed berries; fresh quartered strawberries, to serve

Ingredients

Filling

250 gram low-fat cream cheese

250 gram low-fat cottage cheese

250 gram low-fat plain yoghurt

2/3 cup caster sugar

2 eggs

1/2 teaspoon vanilla extract

180 gram plain biscuits (such as digestives or marie). crushed

90 gram salted butter, melted

1 cup frozen mixed berries

fresh quartered strawberries, to serve

Method

1.Preheat oven to moderately slow, 160°C. Line the base of a 20cm springform pan with baking paper.

2.In a bowl, combine biscuit crumbs and butter, mixing until well combined.

3.Press biscuit mixture firmly into the base of the prepared pan. Sprinkle with berries. Chill for 15 minutes.

4.Make Filling; process all ingredients in a food processor until smooth. Pour over berries in pan, then bake 35-40 minutes, until firm (it may still have a slight wobble, but will firm more on cooling).

5.Cool cake in turned-off oven with the door slightly ajar (to prevent the top from cracking). Serve with strawberries.

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Ingredients

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