This stunning cheesecake wouldn’t be out of place in an art gallery, though at just 3.5 syns a slice it won’t be around to admire for long!
serves 12
3.5 Syns per serving
ready in 30 minutes,
plus cooling and chilling
INGREDIENTS
35g low -fat spread
8 reduced -fat digestive biscuits
250g extra -light soft cheese
500g fat -free natural fromage frais
3.5 level tbsp sweetener granules
finely grated zest of 2 limes, plus 125m1 lime juice (about 4 limes)
3 small leaf gelatine sheets
50g blackberries, thawed if frozen
DIRECTIONS
Lightly grease a shallow, round 20cm loose -bottomed cake tin with 5g spread and line with non-stick baking paper.
Put the biscuits into a sealable food bag, seal tightly and bash with a rolling pin to make fine crumbs. Melt the rest of the spread in a pan with and Stir in the crushed biscuits. Press the mixture into the prepared tin to make a thin base using the back of a spoon.
Put the soft cheese, fromage frais, 3 level tbsp sweetener and the limes zest in a bowl and beat until smooth. Set aside.
Drop the gelatine sheets into a bowl of cold water and leave to soak for 5 minutes.
Meanwhile, put the lime juice into a small saucepan over a low heat and warm though gently. Scoop the gelatine out of the water, squeeze out the excess water and drop the gelatine into the lime juice. Stir u completely dissolved, then set the mixture aside until cool and show signs of setting.
Put the blackberries and remaining sweetener into a mini food proc and blend until smooth. Press through a sieve into a small bowl, discarding the bits in the sieve, and set aside.
Beat the lime juice mixture into the cheese mixture and pour it over biscuit crumb layer in the tin. Drizzle the blackberry purée over the and marble it with the tip of a skewer as beautifully as you can. Chill at least 4 hours or until set.
Remove the cheesecake from the tin and discard the baking paper. Slide it on to a serving plate and slice to serve.
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