Stunning Low-Calorie Lime & Blackberry Swirl Cheesecake

Instructions

• 1. Prepare the Base
  Prep the Tin: Lightly grease a 20 cm shallow, round, loose-bottomed cake tin with 5 g of the low-fat spread. Line the bottom with non-stick baking paper.
• Crush Biscuits: Place the 8 biscuits in a sealable food bag. Seal it lightly and use a rolling pin to crush them into fine crumbs.
• Make the Base: Melt the remaining low-fat spread in a small pan. Stir in the crushed biscuits. Press this mixture firmly into the base of the prepared tin to form a thin, even layer. Use the back of a spoon to flatten it.
• 2. Make the Filling
  Soften Gelatine: Drop the 3 gelatine sheets into a bowl of cold water and leave to soak for 5 minutes.
• Warm Lime Juice: Meanwhile, pour the lime juice into a small saucepan and warm it gently over a low heat—do not boil.
• Dissolve Gelatine: Scoop the softened gelatine out of the water, squeeze out the excess moisture, and drop it into the warm lime juice. Stir until the gelatine is completely dissolved. Set the mixture aside to cool until it starts to show signs of thickening or setting.
• Prepare Cheese Mix: In a large bowl, combine the soft cheese, fromage frais, 3 level tbsp of sweetener, and lime zest. Beat this mixture until it is completely smooth. Set aside.
• 3. Create the Swirl
  Make Purée: Put the blackberries and a little extra sweetener (to taste) into a mini food processor and blend until smooth.
• Strain: Press the blackberry purée through a fine-mesh sieve into a small bowl, discarding any seeds or solids left in the sieve.
• 4. Assemble and Chill
  Combine & Pour: Beat the cooled, slightly thickened lime juice mixture into the cheese mixture. Pour this combined filling evenly over the biscuit base in the tin.
• Marble the Top: Drizzle the blackberry purée over the top of the cheesecake filling. Use the tip of a skewer to gently swirl and marble the purée into the light filling for a beautiful effect.
• Set: Chill the cheesecake in the refrigerator for at least 4 hours, or until it is completely firm and set.
• Serve: Carefully remove the cheesecake from the tin and discard the baking paper. Slide it onto a serving plate and slice to serve.

Expert Tip

• Keep a close eye on the lime juice and gelatine mixture as it cools. You want it to be slightly cool and viscous (starting to set) before adding it to the cheese mixture to ensure a perfect set!