Mixed berry cheesecake
Reduced fat oil spread
¾ cup(s), (115g), partially thawed
Light cream cheese
Reduced-fat ricotta cheese
¼ cup(s), (55g)
Vanilla bean extract
99% fat-free vanilla yoghurt, sweetened
1 x 3 second spray(s)
- 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.
- Meanwhile, place frozen berries in a small bowl. Add 1 tablespoon warm water. Set aside for 10 minutes. Using a fork, lightly crush berries.
- Place 2 tablespoons boiling water in a small jug and sprinkle over gelatine. Stir with a fork until gelatine has completely dissolved.
- 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.