Raspberry and sour cream cheesecake
Arnott's, Biscuits, Choc Wheaten, Milk Chocolate
reduced fat oil spread
30 g, melted
¾ cup(s), thawed
extra light cream cheese
97% fat-free cottage cheese
extra light sour cream
1 cup(s), (240g)
1 tsp, finely grated
¼ cup(s), (55g)
1 x 3 second spray(s)
- Preheat oven to 150˚C. Lightly spray a 20cm round springform tin with oil. Line base with baking paper. Using a food processor, process the biscuits until mixture resembles fine breadcrumbs. Stir in spread until combined. Press mixture over base of prepared tin. Refrigerate for 30 minutes.
- Meanwhile, place raspberries into a blender. Pulse for 5-10 seconds or until seeds break up a little. Pour into a sieve set over a bowl. Using the back of a spoon, push blended raspberry to extract juice. You will need about ⅓-cup (80ml) of juice.
- Using electric beaters, beat the cheeses, rind and sugar until smooth. Add eggs and sour cream and beat until combined. Pour mixture into prepared tin.
- Dollop raspberry juice onto cheesecake. Use a skewer to swirl juice into mixture to create a marbled effect. Bake for 45 minutes or until starting to firm around edges and still wobbly in centre. Turn off oven and leave to cool with door ajar for 1 hour. Refrigerate for 2 hours. Serve.