So quick, so easy, so good!
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
Raspberry fridge cheesecake bars
- 1 tsp vanilla essence
- 4 pitted Medjool dates
- 80g roasted and salted cashew nuts
- 100g roasted and salted almonds
- ½ tsp ground cinnamon
- 2 x 250g tubs fat-free smooth cottage cheese
- 5 tbsp xylitol
- zest of ½ lemon
- 2 tsp vanilla essence
- 6 (9,6g) gelatine leaves
- 1 tbsp boiling water
- 125g fresh raspberries
Line a 20cm square baking dish with cling film (wipe the dish with a damp cloth before applying the cling film, to help it stick better). Set aside.
For the crust, place the 1 tsp vanilla essence along with the remaining crust ingredients in a blender. Blitz until the mixture is well combined yet slightly chunky. Transfer the mixture to the prepared baking dish, pressing it onto the base and up the sides. Smooth the surface using the back of a spoon. Refrigerate until needed.
For the filling, combine the cottage cheese, xylitol, lemon zest and 2 tsp vanilla essence in a large bowl. Mix until well combined. Set aside.
Soak the gelatine leaves in a bowl of cold water until soft, about 1 minute. Squeeze the excess water from the softened gelatine leaves and place them in a small microwave-safe bowl. Add the 1 tbsp boiling water and microwave on high until the gelatine has dissolved, about 30 seconds.
Add the dissolved gelatine to the cottage-cheese mixture and stir until incorporated. Pour the mixture over the crust and smooth the top using a spatula or the back of a spoon. Arrange the raspberries on top of the filling, pressing each one down slightly. Cover the dish with cling film and refrigerate until the filling has set, about 6 hours.
Once set, remove the cheesecake from the dish and, using a sharp knife, cut the square into 5 equal-sized bars (measuring 20 x 4cm each).