Skip to main content

Ingredients 12 items

  • 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

How to prepare

  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.

Nutritional informations

Discover other recipes


Date Cheesecake

Hazelnut Dates Cake

Hazelnut Dates Cake

Light Chocolate Cake

Light Chocolate Cake

Chat with us