RASPBERRY SWIRL CHEESECAKE SLICE

Super Food Ideas - - THIS MONTH -

SERVES 20 PREP 25 MIN­UTES (PLUS COOL­ING

AND 6 HOURS REFRIGERATION) COOK 50 MIN­UTES

90g but­ter ¹⁄³ cup brown sugar ¼ cup golden syrup 3 cups tra­di­tional rolled oats ¾ cup des­ic­cated co­conut ¼ cup plain flour 500g cream cheese, soft­ened ¹⁄³ cup caster sugar 2 tea­spoons vanilla ex­tract 3 eggs ¹⁄³ cup raspberry jam, warmed, strained

1 Pre­heat oven to 180°C/160°C fan-forced. Grease a 20cm x 30cm lam­ing­ton pan. Line base and sides with bak­ing pa­per, ex­tend­ing pa­per 2cm above edges of pan. 2 Place but­ter, brown sugar, golden syrup and 2 ta­ble­spoons wa­ter in a saucepan over medium heat. Cook, stir­ring, for 5 min­utes or un­til but­ter has melted and mix­ture is well com­bined. Re­move from heat. 3 Com­bine oats, co­conut and flour in a bowl. Make a well. Add but­ter mix­ture. Mix to com­bine. Spoon mix­ture into pre­pared pan, press­ing with the back of a spoon to level. Bake for 15 min­utes or un­til top is just start­ing to turn golden. Cool com­pletely. 4 Re­duce tem­per­a­ture to 150°C/130°C fan-forced. Us­ing an elec­tric mixer, beat cream cheese, caster sugar and vanilla un­til light and fluffy. Add eggs, 1 at a time, beat­ing un­til com­bined. Pour mix­ture over pre­pared base. 5 Driz­zle cheesecake with jam. Run a but­ter knife through mix­ture to cre­ate a mar­bled ef­fect. Bake for 30 min­utes or un­til top is just firm to touch, but still wob­bles slightly in the cen­tre. Turn off oven. Cool cheesecake in oven with door ajar. Re­frig­er­ate for 6 hours or overnight. 6 Re­move slice from fridge 10 min­utes be­fore serv­ing. Cut into 20 bars. Serve. NU­TRI­TION: (per serve) 1144kj; 16.3g fat; 10.5g sat fat; 5.4g pro­tein; 25.3g carbs; 2.3g fi­bre; 63mg chol; 142mg sodium.

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