Treat yourself to a reduced fat treat with this sensational berry swirl cheesecake.
Preheat oven to 160°C/140°C fan-forced. Grease a 6.5cm deep, 22cm (base) spring-form pan. Line base and side with baking paper.
Place flour, sugar and spread in a food processor. Process until mixture comes together to form a ball. Press over base of pan. Prick with a fork. Bake for 35 to 40 minutes or until golden. Set aside to cool for 1 hour.
Make orange filling Place orange juice in a small saucepan over medium heat. Bring to the boil. Remove from heat. Sprinkle over gelatine. Stir with a fork until gelatine has dissolved. Set aside to cool slightly. Meanwhile, using an electric mixer, beat cream cheese, ricotta, cream, sugar and orange rind until smooth. Gradually add gelatine mixture to cream cheese mixture, beating until well combined. Spoon mixture over base. Smooth surface. Set aside while preparing topping (do not refrigerate at this stage).
Make mixed berry swirl topping Place boiling water in a heatproof jug. Sprinkle over gelatine. Stir with a fork until gelatine has dissolved. Place berries in a food processor. Process until smooth. Pour through a fine sieve into a bowl (you'll need 1/4 cup). Stir in sugar and gelatine mixture. Spoon berry mixture on cream cheese mixture. Using a butter knife, swirl berry mixture through cheesecake. Refrigerate for 4 hours or until set. Serve.
Allow 4 hours refrigeration time.