Raspberry and ginger cheesecake

Total Time
This classic cheesecake from our Sweet cookbook is sweetened with stevia and topped with fresh berries.
  • Low Fat Spread
    75 g
  • The Village Bakery Melmerby Gluten-Free Organic Ginger Biscuits
    175 g
  • Fine Leaf Gelatine
    2 sheet(s)
  • Low Fat Soft Cheese
    250 g, at room temperature
  • Sainsbury's Be Good To Yourself Creme Fraiche
    200 ml, reduced fat
  • Lemon(s)
    ½ zest(s) of 1, plus 2 tbsp juice
  • Tesco Stevia Sweet Granulated Sweetener
    2 g
  • Raspberries
    150 g
  1. Melt the spread in a small pan over a low heat. Use a little to grease an 18cm springform cake tin. Put the biscuits in a large food bag, seal, then crush into fine crumbs with a rolling pin. Combine with the remaining spread, then press firmly into the base of the prepared tin, using the back of a spoon to ensure it’s level. Chill in the fridge for 1 hour.
  2. Soak the gelatine in cold water for 5 minutes until softened. Drain, then squeeze out any excess water.
  3. Meanwhile, combine the soft cheese and crème fraîche in a bowl. Stir in the lemon zest, juice and stevia, then set aside.
  4. Melt the softened gelatine, stirring, in a small pan over a low heat – this should take about 1-2 minutes. Remove from the heat and whisk in a large spoonful of the soft-cheese mixture until combined. Pour the contents of the pan into the remaining soft-cheese mixture and stir until combined.
  5. Spoon the filling onto the biscuit base and smooth the top. Chill for a minimum of 3 hours or until firm. Carefully release from the tin and decorate with the raspberries.

Start eating better than ever!