Raspberry ripple cheesecake squares

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

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Step by step

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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