Raspberry Ripple Cheesecake Bars

Name: Raspberry Ripple Cheesecake Bars
Ingredients: 8 oz plain shortbread cookie crumbs; 6 tbsp low-fat spread, melted; 3/4 cup frozen raspberries, thawed; 1 tbsp powdered sugar, plus extra, to dust; None None low-fat vanilla ice-cream, sliced strawberries, to serve; None None Filling; 2 cups low-fat cream cheese, chopped; 3/4 cup powdered sugar; 4 large eggs; 2/3 cup light cream; 1/4 cup all purpose flour; 1 tbsp finely grated lemon zest

12 ingredients

4 steps

Ingredients

8 oz plain shortbread cookie crumbs
6 tbsp low-fat spread, melted
3/4 cup frozen raspberries, thawed
1 tbsp powdered sugar, plus extra, to dust
None None low-fat vanilla ice-cream, sliced strawberries, to serve
None None Filling
2 cups low-fat cream cheese, chopped
3/4 cup powdered sugar
4 large eggs
2/3 cup light cream
1/4 cup all purpose flour
1 tbsp finely grated lemon zest

Directions

1

Preheat oven to 350°F. Lightly grease and line a 6 x 10 inch pan with parchment paper, allowing long edges to overhang by 1/2 inch. In a bowl, combine cookie crumbs and spread. Press firmly into base of pan. Chill until firm.
2

To make filling, in a large bowl, beat cream cheese and powdered sugar together using an electric mixer until creamy. Add eggs one a time, beating well after each addition. Beat in cream, flour and zest until smooth. Pour evenly over base.
3

Place berries and powdered sugar into a high-sided bowl. Using a hand blender, process until pulpy. Dollop teaspoons of raspberry mixture over top of cheesecake. Using a butter knife, swirl through.
4

Bake 35-40 minutes, until just firm. Allow to cool completely before cutting into squares. Dust with extra powdered sugar. Serve with low-fat vanilla ice-cream and sliced strawberries.