INGREDIENTS

Light Berry Swirl Cheesecake with

  • 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

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NUTRITIONAL INFORMATION

Light Berry Swirl Cheesecake with

  • Energy 205 (Kcal)
  • Protein 6 (g)
  • Total Fat 9 (g)
HOW TO PREPARE

Light Berry Swirl Cheesecake with

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 cheese cake 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.
REVIEWS

Light Berry Swirl Cheesecake with

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