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Ingredients 10 items

  • 200 g shortbread
  • 45 g butter
  • 350 g low fat cream cheese
  • 350 g light labneh
  • 1 tin NESTLÉ Fat Free Sweetened Condensed Milk
  • 2 Eggs
  • 2 tablespoon corn flour
  • 1 teaspoon Vanilla essence
  • 1 teaspoon Lemon peel
  • 1 cup Raspberry jam

How to prepare

  1. Mix together the crushed shortbread and melted butter and press into the base of a deep sided 20cm x 30cm lined baking pan, chill while preparing the filling. Beat together the cream cheese and labneh in a large bowl. Add the NESTLÉ Fat Free Sweetened Condensed Milk, eggs, corn flour, vanilla and lemon rind and beat until smooth.
  2. Pour filling evenly over the prepared base and then dot over spoonfuls of the warm jam. Use a metal skewer or the tip of a knife to swirl the jam randomly though the cheesecake filling.
  3. Place the cheesecake in a preheated 150°C oven and bake for 40 minutes, or until the filling is just set in the centre. Set aside to cool completely then refrigerate for at least 3-4 hours before serving.

Nutritional informations

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