- 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
Light Berry Swirl Cheesecake
INGREDIENTS
Light Berry Swirl Cheesecake with
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
NUTRITIONAL INFORMATION
Light Berry Swirl Cheesecake with
Light Berry Swirl Cheesecake with
- Energy 205 (Kcal)
- Protein 6 (g)
- Total Fat 9 (g)
HOW TO PREPARE
Light Berry Swirl Cheesecake with
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
