Raspberry Ripple Cheesecake Bars

Protein-rich and delicious, these raspberry ripple cheesecake bars make an ideal portable dessert or snack. Made with quark (a high-protein, low fat soft cheese available from supermarkets) and strained Greek yogurt on an oaty biscuit base and swirled with fresh, tangy raspberry sauce, they are exceptionally creamy but not too sweet.

You can  use fresh or frozen raspberries (no need to defrost) – or swap them for blueberries or blackberries.

Makes 9

For the base:

60g butter

150g oaty or digestive biscuits

For the filling:

500g quark, cottage cheese or ricotta

2 eggs

200ml plain low-fat Greek yogurt

1 heaped tbsp plain flour

125g sugar

1 ½ tsp vanilla extract

100g raspberries

For the raspberry ripple:

125g raspberries

Squeeze of lemon juice

1 tbsp sugar

1 tsp cornflour mixed with 1 tbsp water

Pre-heat oven to 160°C/140°C fan/gas mark 2 and line an 20cm square baking tin with baking paper.

First, make the raspberry sauce. Put the raspberries in a saucepan with the lemon juice and sugar. Bring to the boil. Add the cornflour mixture and simmer for 3 min. Allow to cool.

Melt the butter in a small saucepan over a low heat. Put the biscuits in a food processor and pulse until it forms fine crumbs. Alternatively, place in a plastic bag and crush with a rolling pin. Stir into the melted butter. Tip the mixture into the tin and press down firmly with the back of a large spoon.

Place the quark, eggs, yogurt, flour, sugar and vanilla into the food processor or a large mixing bowl. Process until mixed. Pour the mixture onto the base. Dot the raspberries over the top.

Drizzle the raspberry sauce over the cheesecake mixture, then gently swirl using a cocktail stick or knife.

Bake for 35 – 40 minutes until just set but slightly wobbly in the centre. Turn off the oven and leave the cheesecake to cool in the oven (to prevent it cracking).

Allow to cool and place in the fridge for at least 3 hours before cutting into 9 squares. They cut much easier when cold.