Baked Berry Cheesecake

Ingredients

• 60g digestive biscuits
• 50g Dorset Cereals fantastically fruity roasted & toasted muesli
• 50g butter, melted
• 600g soft cream cheese
• 175g caster sugar
• 2 tbsp plain flour or cornflour
• 140g Rachel’s low fat natural bio live yogurt
• drop vanilla extract
• 2 free range eggs plus 1 yolk
• 200g raspberries
• 10g Dorset Cereal’s fantastically fruity roasted & toasted muesli (to decorate)

Method

1. Pre-heat the oven to 180°c/gas mark 4
2. Crush the biscuits in a food processor or in a plastic bag which is tied and bash with a rolling pin.
3. Mix the biscuits with the muesli and butter and press into a 20cm spring-form tin. Place in the oven for 5 minutes, then cool.
4. Beat together the cream cheese, caster sugar and flour until smooth, add a drop of vanilla extract. Add the egg(s) and egg yolk plus the yogurt and mix until light.
5. Stir in the raspberries and pour into the tin. Sprinkle over the muesli.
6. Bake for 40 minutes until set. The cheesecake should have a slight wobble. Leave to completely cool in the tin.
7. Before serving dust with icing sugar.