Raspberry and passionfruit ripple cheesecake slice
9
Points®
Total time: 5 hr 25 min • Prep: 50 min • Cook: 35 min • Serves: 12 • Difficulty: Easy
Tickle your tastebuds with this ridiculously tasty slice, with fresh fruity flavours and rich cheesy goodness.
Ingredients
Caster sugar
2 tsp, extra, for mashing raspberries
Wheatmeal biscuit
125 g
Reduced fat oil spread
50 g, melted
Light cream cheese
500 g
Extra light sour cream
½ cup(s)
Egg(s)
2 medium
Caster sugar
¼ cup(s), (55g)
Vanilla bean extract
1 tsp
Frozen raspberries
1 cup(s), or fresh
Passionfruit(s)
2 medium
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 170°C or 150°C fan-forced. Lightly spray a 16cm x 26cm slice tin with oil. Line tin with baking paper, allowing it to hang over the 2 long sides.
2
Process biscuits in a food processor until crumbs form. Add spread and process until combined. Press biscuit mixture over base of prepared tin. Place in fridge for 30 minutes.
3
Process cream cheese and sour cream until smooth. Add eggs, sugar and vanilla and process until smooth. Pour mixture over prepared base in tin. Using a fork, mash raspberries with extra sugar in a bowl until smooth. Drop spoonfuls of raspberry mixture and passionfruit pulp randomly over cream cheese mixture. Using a skewer, swirl fruit into cheese mixture to create a marble effect.
4
Bake for 30 minutes or until just set. Cool cheesecake in oven for 1 hour with door ajar. Place in fridge for 3 hours or until chilled. Cut into 12 slices to serve.
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