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Healthier Weet-Bix baked cheesecake
Healthier Weet-Bix baked cheesecake
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Prep Time:
380 minutes
Cook Time:
75 minutes
Total Time:
455 minutes
Healthier cheesecake with Weet-bix crust, creamy filling, and raspberry swirl.
Ingredients:
  • 80ml (1/3 cup) solid coconut oil, melted
  • 150g Weet-Bix
  • 125g fresh raspberries or thawed frozen raspberries, plus extra, to serve
  • 20.00 gm water
  • 500g light fresh ricotta
  • 250g light cream cheese
  • 180ml (2/3 cup) neutral honey (see tip)
  • 8.80 gm vanilla extract
Instructions:
  • Preheat your oven to 180C/160C fan forced. Prepare a 20cm springform pan by spraying it with oil and lining the base with baking paper, leaving a 4cm overhang. Secure the base back in the pan, paper side up, and grease the sides of the pan.
  • Pulse the Weet-Bix in a food processor until finely crushed. Mix in the coconut oil until well combined. Press the mixture firmly into the prepared pan using the back of a spoon. Bake until light golden, about 10-15 minutes. Allow to cool for 15 minutes before reducing the oven temperature to 160C/140C fan forced.
  • After that, clean the food processor. Blend the raspberries and water until smooth. Strain through a fine sieve to remove seeds. Reserve for later use.
  • Clean the food processor thoroughly. Blend together ricotta, cream cheese, honey, and vanilla until the mixture is smooth. Incorporate the eggs and blend until smooth.
  • Spread the ricotta mixture in the prepared pan and swirl in the raspberry puree to create a beautiful pattern. Bake for 1 hour and 15 minutes until the center is just set. Let the cake cool in the oven with the door slightly open for 2 hours. Chill in the fridge for 4 hours until firm. Garnish with extra raspberries before serving.

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