Jelly Swirl Cheesecake Slice

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 12
• 250 g gingernut biscuits
• 100 g margarine, reduced-fat melted
• 9 g sachet low-kilojoule raspberry jelly crystals
• 2/3 cup boiling water
• 2 teaspoons gelatin, powder
• 500 g light cream cheese, softened
• 1 tablespoon caster sugar
• 1/2 cup reduced-fat thickened cooking cream
• 250 g reduced-fat vanilla yogurt

Recipe

• 1 grease a 3cm-deep, 17cm x 27cm (base) slice pan. line base and sides with baking paper, allowing a 5cm overhang at long ends.
• 2 process biscuits until mixture resembles fine breadcrumbs. add spread. process until just combined. press mixture evenly over base of prepared pan. refrigerate for 20 minutes. bake for 10 minutes. cool.
• 3 place jelly crystals in a small, heatproof jug. add 1/2 cup boiling water. using a fork, whisk until dissolved. add 1/2 cup cold water. stir to combine. pour jelly into a shallow, heatproof dish. refrigerate for 30 minutes (jelly consistency should be similar to thickened cream).
• 4 place remaining 2 tablespoons boiling water into a small, heatproof jug. sprinkle over gelatine. using a fork, whisk until gelatine dissolves. set aside.
• 5 process cream cheese, sugar, cream and yoghurt until smooth and combined. fold gelatine into cream cheese mixture.
• 6 pour mixture over base. using a tablespoon, dollop jelly over mixture. using a butter knife, swirl together (see tip). cover and refrigerate for 4 hours or overnight.