
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
style="background-color: white; border-bottom-color: rgb(34, 34, 34); border-bottom-style: solid; border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: initial; border-right-style: initial; border-top-color: initial; border-top-style: initial; border-width: 0px 0px 1px; box-sizing: inherit; color: #222222; font-family: Poppins, Arial, sans-serif; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin-bottom: 1.5rem !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
Step by step
Get ahead
Make a day ahead; store in the fridge
- 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.
- 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.
- Mix all the topping ingredients together in a bowl, spoon over the base and smooth out.
- 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.
- Bake for 45 minutes, cool and chill before slicing into squares.
source:https://www.sainsburysmagazine.co.uk/recipes/traybakes/raspberry-ripple-cheesecake-squares?
0 Response to "Raspberry ripple cheesecake squares"
Post a Comment