Raspberry Ripple Cheesecake Bars

• 8 oz plain shortbread cookie crumbs
• 6 tbsp low-fat spread, melted
• 3/4 cup frozen raspberries, thawed
• 1 tbsp powdered sugar, plus extra, to dust
• None None low-fat vanilla ice-cream, sliced strawberries, to serve
• None None Filling
• 2 cups low-fat cream cheese, chopped
• 3/4 cup powdered sugar
• 4 large eggs
• 2/3 cup light cream
• 1/4 cup all purpose flour
• 1 tbsp finely grated lemon zest

1. Preheat oven to 350u0b0F. Lightly grease and line a 6 x 10 inch pan with parchment paper, allowing long edges to overhang by 1/2 inch. In a bowl, combine cookie crumbs and spread. Press firmly into base of pan. Chill until firm.
2. To make filling, in a large bowl, beat cream cheese and powdered sugar together using an electric mixer until creamy. Add eggs one a time, beating well after each addition. Beat in cream, flour and zest until smooth. Pour evenly over base.
3. Place berries and powdered sugar into a high-sided bowl. Using a hand blender, process until pulpy. Dollop teaspoons of raspberry mixture over top of cheesecake. Using a butter knife, swirl through.
4. Bake 35-40 minutes, until just firm. Allow to cool completely before cutting into squares. Dust with extra powdered sugar. Serve with low-fat vanilla ice-cream and sliced strawberries.

cookie crumbs, lowfat spread, frozen raspberries, powdered sugar, lowfat vanilla, filling, lowfat cream cheese, powdered sugar, eggs, light cream, flour, lemon zest

Taken from recipes-plus.com/api/v2.0/recipes/25412 (may not work)