This stunning cheesecake will never fail to please your family or dinner guests with it’s crisp biscuit base, dreamy creamy light filling, and an impressive blackberry swirl on top.

And what makes it most impressive of all is that it is lower in calories than normal cheesecakes.

Serves 12

Low – calorie cooking spray

50g low fat spread

10 reduced fat digestive biscuits

180g extra light soft cheese

500g fat – free natural fromage frais

3tbs powered sweetener

12g sachet powered gelatine

2 large limes zested and juiced

150g frozen blackberries thawed

Method

Spray the bottom and sides of a 20cms round loose – bottom cake tin with the low – calorie cooking spray and line it with baking parchment.

Put the biscuits into a sealable food bag, seal tightly and bash with a rolling pin to make fine crumbs. Melt the spread in a pan and stir in the crushed biscuits. Press the mixture into the prepared tin to make a thin base using the bottom of a small drinking glass.

Put the soft cheese, fromage frais, 2tbs of sweetener and the lime zest in a bowl and beat until smooth, set aside.

Put the lime juice into a microwavable container sprinkle over the powered gelatine and microwave on high for 20 second intervals until the gelatine is dissolved, swirl the combine. Ser aside to cool.

Put 100g of the blackberries and the remaining sweetener into a mini- food processor and blend until smooth. Press through a sieve into a small bowl, discarding the seeds in the sieve, and set aside.

Beat the lime juice mixture into the cheese mixture and pour over the biscuit base in the tin. Drizzle the blackberry puree over the top and marble it with the tip of a skewer to form a swirling pattern. Chill for at least 4 hours or until set.

Carefully remove the cheesecake from the tin, discard the baking paper, slide onto a serving plate, and decorate with the remaining blackberries.

Slice and serve with low – fat crème fraiche. Delicious.