Some of you may have noticed a few problems occurring on my blog this last week or so..... I am not 100% sure what happened but I think I have fixed all the problems and at the same time thought I would update the look...... I hope you all like it.
Moving on from my IT issues, here in Australia we had a long weekend... so I got to spend some precious time with my family and also in the kitchen. Lots of things were made, eaten and more importantly enjoyed. From Roast Beef and Yorkshire Puddings to Homemade Chilli Tomato Ketchup and of course, these little tasty, sweet treats.
Not a heavy cheesecake - in fact very light and fluffy. The raspberry jelly added a nice texture and was a beautiful replacement to a fruit sauce or a jam. I am guessing that you could actually use any flavour jelly as long as you think that the flavours would work well with cheesecake.
Very easy to make - practically in the fridge setting in around 40 minutes and to be honest gone in about 5 minutes.
Grease a 3cm-deep, 17cm x 27cm (base) slice pan. Line base and sides with baking paper, allowing a 5cm overhang at long ends.
Process biscuits until mixture resembles fine breadcrumbs. Add spread. Process until just combined. Press mixture evenly over base of prepared pan. Refrigerate for 20 minutes. Bake for 10 minutes. Cool.
Place jelly crystals in a small, heatproof jug. Add 1/2 cup boiling water. Using a fork, whisk until dissolved. Add 1/2 cup cold water. Stir to combine. Pour jelly into a shallow, heatproof dish. Refrigerate for 30 minutes (jelly consistency should be similar to thickened cream).
Place remaining 2 tablespoons boiling water into a small, heatproof jug. Sprinkle over gelatine. Using a fork, whisk until gelatine dissolves. Set aside.
Process cream cheese, sugar, cream and yoghurt until smooth and combined. Fold gelatine into cream cheese mixture.
Pour mixture over base. Using a tablespoon, dollop jelly over mixture. Using a butter knife, swirl together. Cover and refrigerate for 4 hours or overnight.
Cut into 24 slices.
Not a heavy cheesecake - in fact very light and fluffy. The raspberry jelly added a nice texture and was a beautiful replacement to a fruit sauce or a jam. I am guessing that you could actually use any flavour jelly as long as you think that the flavours would work well with cheesecake.
Very easy to make - practically in the fridge setting in around 40 minutes and to be honest gone in about 5 minutes.
Low Fat Raspberry Jelly Swirl Cheesecake Slice
Serves: 24
ProPoints per serve: 3
250g packet Marie biscuits
100g reduced-fat spread, melted
9g sachet low-kilojoule raspberry jelly crystals
2/3 cup boiling water
2 teaspoons gelatine powder
500g light cream cheese, softened
1 tablespoon caster sugar
1/2 cup reduced-fat thickened cooking cream
250g reduced-fat vanilla yoghurt
Preheat oven to 170 degrees Celsius.
Grease a 3cm-deep, 17cm x 27cm (base) slice pan. Line base and sides with baking paper, allowing a 5cm overhang at long ends.
Process biscuits until mixture resembles fine breadcrumbs. Add spread. Process until just combined. Press mixture evenly over base of prepared pan. Refrigerate for 20 minutes. Bake for 10 minutes. Cool.
Place jelly crystals in a small, heatproof jug. Add 1/2 cup boiling water. Using a fork, whisk until dissolved. Add 1/2 cup cold water. Stir to combine. Pour jelly into a shallow, heatproof dish. Refrigerate for 30 minutes (jelly consistency should be similar to thickened cream).
Place remaining 2 tablespoons boiling water into a small, heatproof jug. Sprinkle over gelatine. Using a fork, whisk until gelatine dissolves. Set aside.
Process cream cheese, sugar, cream and yoghurt until smooth and combined. Fold gelatine into cream cheese mixture.
Pour mixture over base. Using a tablespoon, dollop jelly over mixture. Using a butter knife, swirl together. Cover and refrigerate for 4 hours or overnight.
Cut into 24 slices.
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