ORANGE SWIRLED CHEESECAKE

Decorate it with your fave

fruit and zest strips.

PREP TIME: 30 MINS (+ OVERNIGHT CHILLING) SERVINGS 12 (AS A DESSERT)

125ml (½ cup) fresh

orange juice

1 Tbsp powdered gelatine 80ml (1⁄3 cup) skim milk

250g light cream cheese, at room temperature 650g (2½ cups) low-fat Greekstyle natural yoghurt 110g (½ cup) white sugar or granulated sugar substitute 1 tsp vanilla essence Orange paste food colouring

(see Cook’s Tip)

1 tsp orange zest

Fresh raspberries and/or orange zest strips, to serve (optional)

1 Put the orange juice in a small saucepan. Sprinkle over 21/2 tsp of the gelatine. Set aside for 5 minutes. Cook, stirring, over low heat until gelatine dissolves. Remove the pan from the heat and set aside for 5 minutes.

2 Put the milk in a separate small saucepan. Sprinkle over the remaining gelatine. Set aside for 5 minutes. Cook, stirring, over low heat until the gelatine dissolves. Remove the pan from the heat and set aside for 5 minutes to cool.

3 Using an electric mixer beat the cream cheese on medium until smooth. Add the yoghurt, sugar and vanilla. Beat until smooth. Remove ½ cup of the cream cheese mixture and add it to the milk mixture, whisking until smooth. Gradually beat the orange juice mixture into the remaining cream cheese mixture until smooth. Add enough orange colouring to make a light orange colour. Stir in the orange zest.

4 Spoon half of orange cream cheese mixture into a 20cm springform tin (base and side lined with baking paper). Spoon half of the white cream cheese mixture into mounds over the orange cream cheese mixture. Using a thin metal spatula or knife, swirl the white mixture into the orange mixture. Repeat layering and swirling the remaining orange and white mixtures. Cover and put in the fridge overnight to set.

5 To serve, remove the side of the tin and base and place on a serving plate Top with raspberries and orange zest if using.