This better-for-you cheesecake boasts a crunchy Weet-bix base, a creamy filling and a beautiful raspberry swirl.
80ml (1/3 cup) melted coconut oil
125g fresh raspberries or thawed frozen raspberries, plus extra, to serve
1 tbsp water
500g low-fat fresh ricotta
250g light cream cheese
180ml (2/3 cup) honey
2 tsp vanilla extract
Preheat oven to 180C/160C fan forced. Release the base of a 20cm (base measurement) springform pan and invert. Spray with oil. Line the base with baking paper, allowing a 4cm overhang. Secure the base, paper side up, back in the pan. Grease the side of the pan.
Process the Weet-Bix in a food processor until finely crushed. Add the coconut oil. Process to combine. Use the back of the spoon to press the mixture firmly into the base of the prepared pan. Bake for 10-15 minutes or until light golden. Set aside for 15 minutes to cool. Reduce the oven to 160C/140C fan forced.
Meanwhile, wipe the food processor clean. Process the raspberries and water until smooth. Pour through a fine sieve. Discard seeds. Set aside.
Wash the food processor. Process the ricotta, cream cheese, honey and vanilla until smooth. Add the eggs and process until smooth.
Pour the ricotta mixture into the prepared pan. Dollop over the raspberry puree and swirl to create a pattern. Smooth the surface. Bake for 1 hour and 15 minutes or until just set in the centre. Turn off oven. Leave cake in oven, with door ajar, for 2 hours or until cooled completely. Cover and place in the fridge for 4 hours to chill. Top with extra raspberries to serve.