Raspberry ripple cheesecake squares | Sainsbury`s Magazine
Raspberry ripple cheesecake squares
Ingredients
- 100g shelled pistachio nuts
- 75g butter
- 200g ginger nut biscuits
- 600g Philadelphia cream cheese
- 450g Total Greek yogurt
- 250g caster sugar
- 3 large eggs
- 1½ tsp cornflour
- 150g raspberries
- 1 tbsp icing sugar
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