Instructions
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- Lightly grease a shallow, round 20cm loose-bottomed cake tin with 5g spreak and line with non-stick baking paper.
- Put the biscuits into a sealable food bag, seal lightly and bash with a rolling pin to make fine crumbs. Melt the rest of 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 back of a spoon.
- Put the soft cheese, fromage frais, 3 level tbsp sweetner and the lime zest in a bowl and beat untill smooth.Set aside.
- Drop the gelatine sheets into a bowl of cold water and leave to soak for 5 minutes.
- Meanwhile, put the lime juice into a small saucepan over a low heat and warm though gently. Scoop the gelatine out of the water, squeeze out the excess water and drop the gelatine in the lime juice. Stir untill completely dissolved. Then set the mixture aside untill cool and showing signs of setting.
- Put the blackberries and the remaining sweetener into a mini food processor and blend untill smooth. Press through a sieve into a small bowl, discarding the bits in the sieve, and set aside.
- Beat the lime juice mixture into the cheese mixxture and pour it over the biscuit crumb layer in the tin. Drizzle the blackberries purée over the top and marble it with the tip of a skewer as beautifully as you can? Chill for at least 4 hours or untill set.
- Remove the cheesecake from the tin and discard the baking paper. Slide it on to a serving plate and slice to serve.
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