- 1 cup Tea biscuit
- 1 tablespoon butter
- 1 tablespoon Water
- 400 g low fat cream cheese
- 1 tin NESTLÉ Fat Free Sweetened Condensed Milk
- 1 teaspoon Vanilla essence
- 2 tablespoons gelatine powder
- 4 tablespoons Water
- 1 tablespoon lemon juice
- For Berry Sauce:
- 150 g Raspberries
- 1 tablespoon Sugar
Light Berries Cheesecake
INGREDIENTS
Light Berries Cheesecake with
Light Berries Cheesecake with 
- 1 cup Tea biscuit
- 1 tablespoon butter
- 1 tablespoon Water
- 400 g low fat cream cheese
- 1 tin NESTLÉ Fat Free Sweetened Condensed Milk
- 1 teaspoon Vanilla essence
- 2 tablespoons gelatine powder
- 4 tablespoons Water
- 1 tablespoon lemon juice
- For Berry Sauce:
- 150 g Raspberries
- 1 tablespoon Sugar
NUTRITIONAL INFORMATION
Light Berries Cheesecake with
Light Berries Cheesecake with
- Energy 165 (Kcal)
- Protein 5 (g)
- Total Fat 5.3 (g)
HOW TO PREPARE
Light Berries Cheesecake with
Light Berries Cheesecake with
1
Combine biscuit crumbs, butter and warm water. Rub the ingredients using fingertips. Press the biscuit mixture over the base of 20cm loose bottom cake pan.
2
Beat cream cheese, NESTLÉ Fat-Free Sweetened Condensed Milk and vanilla in an electrical beater until mixture becomes smooth. Add the lemon juice to the cheese mixture and mix in low speed to combine all.
3
Sprinkle gelatin over hot water and mix well to dissolve and then add it to the cream cheese mixture with constant stirring.
4
Pour cheese mixture into prepared base. Place in the fridge for 3 hours or until cheese mixture becomes firm.
5
For Berry Sauce: add Raspberries and sugar together and simmer over medium heat for 8-10 min or until texture resembles a chunky jam. Set aside and cool in a refrigerator before pouring over cheese cake.
REVIEWS
Light Berries Cheesecake with
