Recipe: Rapsberry and Ginger Cheescake
Recipe: Harissa Salmon with Cauliflower Tabbouleh
Prep time: 15min
Cook time: 5min
SmartPoints™: 7 per serving
- 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
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.
Soak the gelatine in cold water for 5 minutes until softened. Drain, then squeeze out any excess water.
Meanwhile, combine the soft cheese and crème fraîche in a bowl. Stir in the lemon zest, juice and stevia, then set aside.
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.
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.