Mixed berry cheesecake
8
Points®
Total time: 3 hr 50 min • Prep: 20 min • Cook: 0 min • Serves: 12 • Difficulty: Easy
Whip up this decadent dessert in just 20 minutes, then leave it set for a few hours – perfect for advance dinner party preparation
Ingredients
Macadamia cookie
157 g
Reduced fat oil spread
50 g
Frozen berries
¾ cup(s), (115g), partially thawed
Gelatine
3 tsp
Light cream cheese
250 g
Reduced-fat ricotta cheese
200 g
Caster sugar
¼ cup(s), (55g)
Vanilla bean extract
1 tsp
Vanilla yoghurt, 99% fat-free, no added sugar
200 g
Fresh blueberries
100 g
Fresh raspberries
100 g
Fresh strawberries
100 g
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a 20cm round springform tin with oil. Using a food processor, process biscuits until finely chopped. Stir in melted spread until combined. Press biscuit mixture evenly over base of prepared tin. Refrigerate for 30 minutes.
2
Meanwhile, place frozen berries in a small bowl. Add 1 tablespoon warm water. Set aside for 10 minutes. Using a fork, lightly crush berries.
3
Place 2 tablespoons boiling water in a small jug and sprinkle over gelatine. Stir with a fork until gelatine has completely dissolved.
4
Using electric beaters, beat cream cheese, ricotta, sugar and vanilla in a small bowl until smooth. Fold in gelatine mixture, yoghurt and crushed berries. Pour mixture into prepared tin. Cover and refrigerate for 3 hours or until set. Remove cheesecake from tin. Top with blueberries, raspberries and strawberries. Sprinkle with icing sugar to serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.