Need something sweet to cheer you up? This simple cheesecake uses a Snacker Original bar to save time, allowing you to make a delectable, hassle-free treat.
RICOTTA, YOGHURT AND SNACKER BAR CHEESECAKE
Serve 8
Crust:
6 Snacker Original bars
45g (3 tbsp) butter, softened
45ml (3 tbsp) flour
Cheesecake:
400g ricotta cheese
125ml (½ cup) plain yoghurt
125g cream cheese
2 eggs
60ml (4 tbsp) lemon juice
10ml (2 tsp) vanilla extract
15ml (1 tbsp) rice flour
100g (½ cup) caster sugar
Fresh berries to serve
1. Preheat the oven to 180ºC. Line a 20x20cm rectangular pan with non-stick paper.
2. Place all ingredients for the crust into the bowl of a food processor and mix until it begins to clump together.
3. Press the crust into the baking pan, place in the oven and bake for around 15 minutes. Remove and set aside to cool. Reduce oven temp to 160C.
4. Place ricotta, yoghurt, cream cheese, eggs, lemon juice, vanilla, rice flour and sugar in a food processor and process until smooth.
5. Spoon mixture over cooled crust, return to the oven and bake for 20 minutes or until firm. Remove from oven and allow to cool before placing in the refrigerator to cool completely.
6. Top with berries and serve.
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