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light berry swirl cheesecake

Light Berry Swirl Cheesecake Recipe

Cakes, Pies & Tarts

  • 15Mins
  • Medium
  • Rating: 5
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  • Preparation time: 00:15
  • Cooking time: 00:40
  • Freezing time:
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  • 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 tablespoons corn flour
  • 1 teaspoon Vanilla essence
  • 1 teaspoon Lemon peel
  • 0.25 cup Raspberry jam
  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.

Per Portion of 300g
Energy (kcal) 205.32
Protein (g) 6.08
Carbohydrates(g) of which Sugar 25.62
Fat (g) of which saturates (g) 8.69
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