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  1. Home
  2. Food

Raspberry Cheesecake with Peaches

A fast and fresh summer treat! - by Team New Idea
  • 09 Jan 2018
Prep: 30 Minutes - Serves 8-10
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Inverting the pan base makes it easier to remove the finished cheesecake. Try replacing raspberries with frozen mixed berries.

Ingredients

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

FILLING
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

Method

  1. 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.

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