adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chocolate and raspberry baked cheesecake slice
0 Likes
Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Indulgent, easy-to-make cheesecake slice that's both affordable and delicious.
Ingredients:
  • 250g plain chocolate biscuits
  • 100g reduced-fat polyunsaturated spread, melted
  • 2 x 250g blocks light cream cheese, softened
  • 70.95 gm caster sugar
  • 3 eggs
  • 150g raspberry
  • 100g milk chocolate, finely chopped
Instructions:
  • Prepare a 17cm x 27cm slice pan by greasing it and lining it with baking paper, making sure to leave a 2cm overhang at the long ends.
  • Pulse biscuits in a food processor until finely chopped. Add spread and pulse again until mixture is combined. Press the mixture evenly over the base of the prepared pan. Refrigerate for 20 minutes. Preheat oven to 170°C/150°C fan-forced.
  • With an electric mixer, blend the cheese until smooth, then incorporate the sugar. Beat for 5 minutes or until thickened. Gradually add the eggs one at a time, mixing well. Gently fold in the raspberries and chocolate, then transfer the mixture into the prepared pan.
  • Bake for 45 to 50 minutes until just set. Cool to room temperature, then chill in the fridge. Once chilled, lift onto a board, cut into pieces, and serve.

Similar Recipes