DifficultyIntermediate

A delicious berry swirl banting cheesecake - you can thank us later 😉

Bunting Cheesecake

Yields10 Servings
Prep Time30 mins

Ingredients:
 130 g ground almonds
 60 g toasted coconut
 60 g First Choice Butter, melted
 250 g punnet raspberries
 100 g strawberries, ripe
 125 ml sweetly or xylitol
 750 g cream cheese, room temperature
 1 zest of lemon
 20 g gelatin, hydrated in 60 ml cold water
 300 g First Choice Double Cream Yoghurt
 100 g blueberries
 icing sugar for dusting

Directions:
1

Combine the ground almonds, toasted coconut, 15 ml sweetly and the melted First Choice Butter to make the crust.

2

Press into the base of a greased 24 cm springform cake tin and chill for 30 minutes.

3

Combine half of the raspberries and all of the strawberries. Add 30 ml of sweetly and blend together.

4

Beat the cream cheese with an electric mixer until smooth and airated. Add the lemon zest and the rest of the sweetly. Mix well and then fold in the First Choice Yoghurt.

5

Melt the hydrated gelatin in the microwave oven or over hot water and mix into the cream cheese mixture.

6

Pour half of the cream cheese mixture over the crust. Spoon half of the crushed berries on top and then swirl through with a knife to make a marbled pattern.

7

Top with the rest of the cream cheese mixture and chill until set.

8

Decorate with the rest of the berries and a dusting of icing sugar.

9

Serve with the rest of the crushed berries.

Ingredients

Ingredients:
 130 g ground almonds
 60 g toasted coconut
 60 g First Choice Butter, melted
 250 g punnet raspberries
 100 g strawberries, ripe
 125 ml sweetly or xylitol
 750 g cream cheese, room temperature
 1 zest of lemon
 20 g gelatin, hydrated in 60 ml cold water
 300 g First Choice Double Cream Yoghurt
 100 g blueberries
 icing sugar for dusting

Directions

Directions:
1

Combine the ground almonds, toasted coconut, 15 ml sweetly and the melted First Choice Butter to make the crust.

2

Press into the base of a greased 24 cm springform cake tin and chill for 30 minutes.

3

Combine half of the raspberries and all of the strawberries. Add 30 ml of sweetly and blend together.

4

Beat the cream cheese with an electric mixer until smooth and airated. Add the lemon zest and the rest of the sweetly. Mix well and then fold in the First Choice Yoghurt.

5

Melt the hydrated gelatin in the microwave oven or over hot water and mix into the cream cheese mixture.

6

Pour half of the cream cheese mixture over the crust. Spoon half of the crushed berries on top and then swirl through with a knife to make a marbled pattern.

7

Top with the rest of the cream cheese mixture and chill until set.

8

Decorate with the rest of the berries and a dusting of icing sugar.

9

Serve with the rest of the crushed berries.