Raspberry ripple cheesecake squares

Ingredients

• 100g shelled pistachio nuts
• 75g butter
• 200g ginger nut biscuits

For the topping

• 600g Philadelphia cream cheese
• 450g Total Greek yogurt
• 250g caster sugar
• 3 large eggs
• 1½ tsp cornflour

For the ripple

• 150g raspberries
• 1 tbsp icing sugar

Step by step

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Get ahead

Make a day ahead; store in the fridge

1. Preheat the oven to 160°C, fan 140°C, gas 3. Scatter the nuts on a baking tray and toast in the oven for 7-8 minutes; cool.
2. Melt the butter. Put the nuts in a processor with the biscuits and whiz to crumbs. Add the butter, whiz again to combine. Tip the mix into a 24cm x 34cm, 4cm-deep tin and press down.
3. Mix all the topping ingredients together in a bowl, spoon over the base and smooth out.
4. For the ripple, whiz the raspberries with the icing sugar in a food processor; sieve. Add the purée to the cheesecake and swirl with a skewer.
5. Bake for 45 minutes, cool and chill before slicing into squares.

source:https://www.sainsburysmagazine.co.uk/recipes/traybakes/raspberry-ripple-cheesecake-squares?

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