SUBMIT A RECIPE
½ 125g punnet blueberries
½ 250g punnet strawberries, quartered
½ 125g punnet raspberries
Equal spoonful, to dust
Crust40g natural vanilla ice-cream wafers, made into crumbs
¾ cup EQUAL SPOONFUL
2 egg whites
2 Tbsp cornflour
1 cup light sour cream
1 tsp vanilla extract
1 cup frozen raspberries, thawed
1 Tbsp lemon juice
¼ cup EQUAL SPOONFUL
80g butter, melted
40g natural vanilla ice-cream wafers, made into crumbs
1 Preheat oven to 160ºC. Grease the base and sides of a 20cm round spring-form pan and line the base and sides with baking paper. To make the crust, combine wafer crumbs, butter and Equal in a large bowl. Press mixture into the base of prepared tin and smooth surface. Bake for 8 minutes. Set aside to cool on a wire rack whilst preparing cheesecake filling.
2 To make filling, put cream cheese and Equal into a large bowl and beat with an electric mixer on high speed until smooth and fluffy. Add eggs, egg whites and cornflour and beat again until well combined. Add sour cream and vanilla and gently fold to combine. Spoon mixture on top of cooled wafer base and smooth surface. Transfer cake to an oven tray. Bake for 45 minutes or until centre of cake is almost set. Remove cheesecake from oven and set aside to cool to room temperature on a wire rack. Cover and refrigerate for 2 hours or overnight to chill.
4 To make sauce, put raspberries, juice and Equal into a blender or food processor and pulse until smooth. Strain through a fine sieve into a small bowl. Refrigerate until ready to serve.
5 Use a spatula to loosen cake edges from pan and remove cake from tin. Transfer to a serving plate. Top with berries and dust with a little Equal. Serve raspberry sauce on the side to drizzle as desired.