Inverting the pan base makes it easier to remove the finished cheesecake. Try replacing raspberries with frozen mixed berries.
1⁄2 x 200g packet sugar-free digestive biscuits
1⁄3 cup dry roasted natural almonds
75g unsalted butter, melted
Fresh peach wedges and fresh raspberries, to decorate
3 tsps powdered gelatine
2 tblsps cold water
200g frozen raspberries, thawed
250g fresh ricotta
250g block light cream cheese
1⁄3 cup Natvia
300ml tub light thickened cream
Invert the base of a 22cm springform pan (base measuring 20cm). Spray the base and side with cooking oil. Line side
with baking paper.
2 Process biscuits and almonds in a food processor until finely crushed. Add butter and process until combined. Press crumbs over base of prepared pan. Refrigerate.
3 To make filling, sprinkle gelatine over the water in a small, heatproof jug. Stand the jug in a small saucepan of simmering water. Stir until gelatine is dissolved. Remove.
4 Process frozen raspberries in same, clean food processor until pureed. Pour into a bowl.
5 Beat ricotta, cream cheese and Natvia in a small bowl of an electric mixer until well combined. With the motor running, beat in cream, then gelatine mixture. Stir in puree.
6 Pour over biscuit crust and smooth top. Cover. Refrigerate overnight, or until set.
7 Decorate cheesecake with peach wedges and fresh raspberries.