Strawberry Ripple Cheesecake Recipe

Name: Strawberry Ripple Cheesecake
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 40 min
Yield: 8
Ingredients: 250 g chocolate biscuits crushed; 125 g butter melted; 250 g fresh strawberries pureed; 250 g fresh strawberries *extra *to decorate; 1 cup whipped cream *to decorate; 3 tsp gelatine powder; 1/3 cup water; 250 g lite cream cheese; 200 g low-fat strawberry yoghurt; 1/2 cup caster sugar; 300 g thickened cream whipped

Ingredients

250 g chocolate biscuits crushed
125 g butter melted
250 g fresh strawberries pureed
250 g fresh strawberries *extra *to decorate
1 cup whipped cream *to decorate
3 tsp gelatine powder
1/3 cup water
250 g lite cream cheese
200 g low-fat strawberry yoghurt
1/2 cup caster sugar
300 g thickened cream whipped

PREP TIME 30m	COOK TIME 3h	TOTAL TIME 3h40m
YIELD 8

Instructions

Combine biscuits and melted butter, then press into base and sides of a 22cm springform tin.
Sprinkle gelatine over water in a cup.
Stand cup in a pan of simmering water, until dissolved and then cool slightly.
Beat cream cheese, yoghurt and sugar in a bowl until smooth.
Gently fold in cream and gelatine.
Pour half the filling over biscuit base and cover with half of the strawberry puree.
Using a fork, gently swirl puree through filling.
Repeat with remaining filling and puree, and swirl with a fork.
Cover, then refrigerate for several hours, or until set.
Serve decorated with extra whipped cream and strawberries.