Description
A delicious, lighter twist on traditional cheesecake featuring fresh raspberries and a simple base.
Ingredients
Scale
- 3 Weet-Bix biscuits, crushed
- 1/4 cup melted butter
- 500g cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup fresh raspberries
- 1/4 cup raspberry jam
Instructions
- Preheat the oven to 160°C (320°F).
- In a bowl, mix the crushed Weet-Bix with melted butter and press the mixture into the base of a springform pan.
- In another bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
- Add the eggs, one at a time, mixing well after each addition.
- Pour the filling over the Weet-Bix base.
- In a small saucepan, heat the raspberries and jam until warm, then swirl this mixture into the cheesecake filling.
- Bake for 40-45 minutes until set but still slightly wobbly in the middle.
- Allow the cheesecake to cool and refrigerate for at least 4 hours before serving.
Notes
Serve chilled with fresh raspberries or a drizzle of raspberry sauce. Store leftovers in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg