This decadent cheesecake slice looks and tastes incredible but is simple to prepare and budget-friendly too.
Ingredients
- 250g plain chocolate biscuits
- 100g reduced-fat polyunsaturated spread, melted
- 2 x 250g blocks light cream cheese, softened
- 1/3 cup caster sugar
- 3 eggs
- 1 cup (150g) frozen raspberries, thawed
- 100g milk chocolate, finely chopped
Method
- Step 1Grease a 3cm-deep, 17cm x 27cm (base) slice pan. Line with baking paper, allowing a 2cm overhang at long ends.
- Step 2Process biscuits until finely chopped. Add spread. Process until combined. Press mixture evenly over base of prepared pan. Refrigerate for 20 minutes. Preheat oven to 170°C/150°C fan-forced.
- Step 3Using an electric mixer, beat cheese until smooth. Add sugar. Beat for 5 minutes or until thickened. Add eggs, 1 at a time, beating to combine. Fold in raspberries and chocolate. Spoon into prepared pan.
- Step 4Bake for 45 to 50 minutes or until just set. Cool to room temperature. Cover loosely with plastic wrap. Refrigerate until chilled. Lift out onto a board. Cut into pieces. Serve.
- High protein
- Low sodium
- Lower gi
- Vegetarian
Nutrition
1043 kj
Energy
14.9g
Fat Total
7.2g
Saturated Fat
1.4g
Fibre
6.2g
Protein
61mg
Cholesterol
207mg
Sodium
22.8g
Carbs (total)
All nutrition values are per serve
Notes
Super saver: By using frozen raspberries instead of fresh, we’ve saved you $3.72.
- Author: Kerrie Sun
- Image credit: Steve Brown
- Publication: Super Food Ideas
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