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Recipe: Rapsberry and Ginger Cheescake

Recipe: Rapsberry and Ginger Cheescake


Recipe: Harissa Salmon with Cauliflower Tabbouleh 




Prep time: 15min

Cook time: 5min

Serves: 8

SmartPoints™: 7 per serving

Difficulty: Easy

  • 75g Low Fat Spread
  • 175g The Village Bakery Melmerby Gluten-Free Organic Ginger Biscuits
  • 2 sheet(s) Fine Leaf Gelatine
  • 250g Low Fat Soft Cheese, at room temperature
  • 200ml Be Good To Yourself Creme Fraiche, reduced fat
  • 1⁄2 zest(s) of 1 Lemon(s), plus 2 tbsp juice
  • 2g Tesco Stevia Sweet Granulated Sweetener
  • 150g Raspberries


Step 1

Melt the spread in a small pan over a low heat. Use a little to grease an 18cm springform cake tin. Put the biscuits in a large food bag, seal, then crush into fine crumbs with a rolling pin. Combine with the remaining spread, then press firmly into the base of the prepared tin, using the back of a spoon to ensure it’s level. Chill in the fridge for 1 hour.

Step 2

Soak the gelatine in cold water for 5 minutes until softened. Drain, then squeeze out any excess water.

Step 3

Meanwhile, combine the soft cheese and crème fraîche in a bowl. Stir in the lemon zest, juice and stevia, then set aside.

Step 4

Melt the softened gelatine, stirring, in a small pan over a low heat – this should take about 1-2 minutes. Remove from the heat and whisk in a large spoonful of the soft-cheese mixture until combined. Pour the contents of the pan into the remaining soft-cheese mixture and stir until combined.

Step 5

Spoon the filling onto the biscuit base and smooth the top. Chill for a minimum of 3 hours or until firm. Carefully release from the tin and decorate with the raspberries.