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Base:
• 15 Arrowroot Biscuits
• 1 Tablespoon Reduced Fat Margarine
(Flora light)
• 3 Tablespoons Skim Milk
• Cooking Spray
Filling:
• 1 x 300g Packet Frozen Raspberries
• 500g Low Fat Cottage Cheese
• 125g Light Philadelphia (reduced fat
cream cheese)
• 1 Teaspoon Vanilla Essence
• ½ Cup Sugar
• 1 x 9g Packet Raspberry Low Joule Jelly Crystals
• 1 Teaspoon Gelatine
• 1/3 Cup Boiled Water
Fruit Topping:
• Raspberries Remaining From Filling
• ½ Cup Water
• ¼ Cup Sugar
• 2 Teaspoons Gelatine
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Base:
Melt margarine. In a food processor crumble biscuits, add milk and margarine and blend together. Coat a 22cm spring based cake tin with cooking spray, press biscuit mix into base using the palm of your hand. Refrigerate.
Filling:
Clean food processor bowl and add cottage cheese, blend until very smooth. Add cream cheese and blend. Slowly pour sugar in and mix until dissolved. Add essence and 1 cup of frozen raspberries, blend well (leave remaining raspberries for topping). Combine jelly and gelatine in boiled water until dissolved, pour into blender, once ingredients are thoroughly mixed pour over biscuit base and refrigerate until set.
Topping:
In a small saucepan combine the remaining raspberries, water, sugar and gelatine. Just bring to boil and leave to cool slightly. Gently pour over cheesecake, refrigerate until set.
SERVES: 8
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