Raspberry and passionfruit ripple cheesecake slice
2 tsp, extra, for mashing raspberries
reduced fat oil spread
50 g, melted
light cream cheese
extra light sour cream
¼ cup(s), (55g)
vanilla bean extract
1 cup(s), or fresh
1 x 3 second spray(s)
- 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.
- 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.
- 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.
- 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.