Chocolate and Raspberry Baked Cheesecake
- 250g plain chocolate biscuits
- 100g reduced-fat polyunsaturated spread, melted
- 2 x 250g blocks light cream cheese, softened
- 1/3 cup caster sugar
- 3 eggs
- 1 cup (150g) frozen raspberries, thawed
- 100g milk chocolate, finely chopped
- Grease a 3cm-deep, 17cm x 27cm (base) slice pan. Line with baking paper, allowing a 2cm overhang at long ends.
- Process biscuits until finely chopped. Add spread. Process until combined. Press mixture evenly over base of prepared pan. Refrigerate for 20 minutes. Preheat oven to 170°C/150°C fan-forced.
- Using an electric mixer, beat cheese until smooth. Add sugar. Beat for 5 minutes or until thickened. Add eggs, 1 at a time, beating to combine. Fold in raspberries and chocolate. Spoon into prepared pan.
- Bake for 45 to 50 minutes or until just set. Cool to room temperature. Cover loosely with plastic wrap. Refrigerate until chilled. Lift out onto a board. Cut into pieces. Serve.
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