RASPBERRY SWIRL CHEESECAKE SLICE
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.