Ingredients
Method
- Prepare the base by adding the digestive biscuits into a food processor and blitz for 5 seconds. Alternatively, you can add the biscuits into a ziplock bag and smash it with a rolling pin or spoon until fine crumbs form
- Add the melted butter and milk and blitz for another 5-10 seconds until a slightly sticky crumble forms
- Pour the base into a brownie pan lined with parchment paper, and using the back of a spoon or your hands, pat down until even. Place the base into the fridge while you prepare the cheesecake layer
- Bloom the gelatine by adding milk into a small saucepan and sprinkling the gelatine on top, set aside for 5-10 minutes
- Add the yogurt, light cream cheese and vanilla to a medium-sized bowl, and using an electric hand mixer or whisk, mix until well combined. (I prefer to use an electric hand mixer)
- Pour the sweetener into the sauce-pan mixture, and over medium heat, mix until the gelatine and sweetener are fully dissolved. Let it cool slightly
- Pour the gelatine mixture into the cheesecake batter and whisk until combined
- Reserve 1/3 of the batter into another small bowl
- Mash the raspberries until a puree forms, add the mixture into the reserved cheesecake batter and mix well. Make sure to reserve some raspberry puree for the top
- Pour the cheesecake batter on top of the base, and spread evenly.
- Pour the raspberry cheesecake batter on top and spread evenly
- Add dollops of remaining mashed raspberries on top and swirl into the batter
- Place the cheesecake to sit in the fridge for a minimum of 6 hours, but I usually leave mine for 24
- When ready to serve, cut into 9-12 squares and enjoy
Nutrition
Notes
If you want a firmer cheesecake, add an extra 1/2 tsp gelatine.