Description
A lighter cheesecake that satisfies your sweet tooth with a delightful raspberry swirl.
Ingredients
- 3 Weet-Bix biscuits, crushed
- 1/4 cup melted butter
- 500g cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup fresh raspberries
- 1/4 cup raspberry jam
Instructions
- Preheat the oven to 160°C (320°F).
- In a bowl, mix the crushed Weet-Bix with melted butter and press the mixture into the base of a springform pan.
- In another bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
- Add the eggs, one at a time, mixing well after each addition.
- Pour the filling over the Weet-Bix base.
- In a small saucepan, heat the raspberries and jam until warm and swirl this mixture into the cheesecake filling.
- Bake for 40-45 minutes until set but still slightly wobbly in the middle.
- Allow the cheesecake to cool and refrigerate for at least 4 hours before serving.
Notes
Serve chilled, topped with fresh raspberries or raspberry sauce. Store covered in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American