This cheesecake is perfect for a birthday or just because Note: this is not low calorie, just low fat.
Preparation Time: 30 minutes plus chilling time
Makes: 10 servings
1 packet Arnott’s YoYo biscuits (can be replaced with any other plain sweet biscuit)
400g frozen raspberries (divided use)
750g low fat cream cheese
2 cans low fat sweetened condensed milk
4 sachets gelatine (divided use)
¼ cup sugar (can be replaced with sweetener)
Line the side of a cheesecake spring release pan with baking paper and grease the bottom with butter or an oil spray.
Crush the biscuits into crumbs. This can be done using a food processor or by placing them in a freezer bag then beating with a rolling pin.
In a saucepan, melt the butter over a medium heat. Stir into the biscuit crumbs.
Press the mixture into the bottom of the cheesecake pan, using the heel of your palm to flatten. Place the pan into the freezer to set the base while you make the filling.
Using your food processor, a blender or a stick mixer puree the frozen raspberries. Pour ¾ of it into a large mixing bowl. Reserve the rest of the puree in the fridge until later. Into the mixing bowl add the cream cheese and sweetened condensed milk.
Dissolve three of the gelatine packets in a small amount of hot water then add to the mixing bowl. Mix the contents well. I use a stand mixer but you can also use a beater or a spoon (the spoon method will require some time).
When your mixture is well combined, pour it on top of the base you made earlier. Place the pan into the fridge to set for at least two hours.
After two hours, take the reserved raspberry puree and pour it into a small saucepan with the sugar, the remaining gelatine packet and ½ cup of hot water. Bring the mixture to the boil, stirring constantly then reduce to a simmer for five minutes, stirring occasionally. Allow the mixture to cool in the fridge (about ten minutes) then pour on top of the cheesecake filling.
Allow to set for a further four hours then slice and enjoy.