I found the recipe for these scrummy creations today in my local supermarket so I just had to share it with you!
♥ Raspberry Ripple Cheesecake Squares ♥
237 kcals, 19g fat (11g saturated fat), 5g protein, 0g fibre, 19g carbs, 15g total sugars, 0.3g salt
Timings: 55minutes plus cooling and chilling
- 100g shelled pistachio nuts
- 75g butter
- 200g ginger nut biscuits
For the topping
- 600g cream cheese
- 450g Greek yogurt
- 250g caster sugar
- 3 large eggs
- 1 1/2 tsp cornflour
For the ripple
- 150g raspberries
- 1 tbsp. icing sugar
- Preheat the oven to 160°C/140°C fan/gas mark 3.
- Scatter the nuts over a baking tray and toast them in the oven for 7 to 8 minutes, then leave to cool.
- Melt the butter gently in a pan. Put the toasted nuts into a processer with the biscuits and whiz them together to create crumbs. Add the now melted butter to these and whiz again to combine. Tip this mix into a 24cm x 34cm, 4cm deep tin and spread the mixture around the bottom evenly.
- Mix all the topping ingredients together in a mixing bowl and the spoon it over the crumb mix in the tin, smoothing over the top.
- To create the ripple, whiz the raspberries and icing sugar together in a mixer, then strain the mixture through a sieve. Pour this purée over the top of the cheesecake, using a skewer to make a swirly pattern over the top.
- Bake this in the oven for 45 minutes, then leave it to cool before placing it in the fridge to chill. Once chilled you’ll be able to cut it into squares (Though if you want to leave it whole as an impressive table centrepiece you can!)
You can make this cheesecake in advance and keep it in the fridge over night ready for the next day. It will keep in the fridge for a few days though I recommend you eat it soon – it’ll taste better! You can even save a few raspberries to serve on top of the cheesecake for a little decoration 🙂 But it’s just as good on its on – I mean who doesn’t love cheesecake!?!
Have a go and let me know how you get on! Enjoy ♥