Chocolate and raspberry baked cheesecake slice

Name: Chocolate and raspberry baked cheesecake slice
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Ingredients: 250g plain chocolate biscuits; 100g reduced-fat polyunsaturated spread, melted; 2 x 250g blocks light cream cheese, softened; 1/3 cup caster sugar; 3 eggs; 1 cup (150g) frozen raspberries, thawed; 100g milk chocolate, finely chopped

4.6

(18)

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Prep Time: 30 minutes

Cook Time: 50 minutes

Total: 80 minutes

Author : Kerrie Sun

pescatarian vegetarian bake

Chocolate and raspberry baked cheesecake slice

Ingredients

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250 grams plain chocolate biscuits100 grams reduced-fat polyunsaturated spread, melted2 x 250 grams blocks light cream cheese, softened1/3 cup caster sugar3 eggs1 cup (150 grams) frozen raspberries, thawed100 grams milk chocolate, finely chopped

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Instructions

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Step 1

Grease a 3cm-deep, 17cm x 27cm (base) slice pan. Line with baking paper, allowing a 2cm overhang at long ends.

Step 2

Process biscuits until finely chopped. Add spread. Process until combined. Press mixture evenly over base of prepared pan. Refrigerate for 20 minutes. Preheat oven to 170°C/150°C fan-forced.

Step 3

Using an electric mixer, beat cheese until smooth. Add sugar. Beat for 5 minutes or until thickened. Add eggs, 1 at a time, beating to combine. Fold in raspberries and chocolate. Spoon into prepared pan.

Step 4

Bake for 45 to 50 minutes or until just set. Cool to room temperature. Cover loosely with plastic wrap. Refrigerate until chilled. Lift out onto a board. Cut into pieces. Serve.