¾ cup (115g) frozen mixed berries, partially thawed
3 tsp gelatine powder
250g 80% reduced-fat light cream cheese
200g reduced-fat fresh ricotta cheese
¼ cup (55g) caster sugar
1 tsp vanilla extract
200g NESTLÉ DIET Vanilla Yoghurt
100g blueberries
100g raspberries
250g strawberries
icing sugar, for dusting
Instructions
Lightly spray a 20cm round springform tin with oil.
Using a food processor, process biscuits until
finely chopped. Stir in melted spread until
combined. Press biscuit mixture evenly over base of
prepared tin. Refrigerate for 30 minutes.
Meanwhile, place frozen berries in a small bowl. Add
1 tablespoon warm water. Set aside for 10 minutes.
Using a fork, lightly crush berries.
Place 2 tablespoons boiling water in a small jug
and sprinkle over gelatine. Stir with a fork until
gelatine has completely dissolved.
Using electric beaters, beat cream cheese,
ricotta, sugar and vanilla in a small bowl until
smooth. Fold in gelatine mixture, yoghurt and
crushed berries. Pour mixture into prepared tin.
Cover and refrigerate for 3 hours or until set.
Remove cheesecake from tin. Top with blueberries,
raspberries and strawberries. Sprinkle with icing
sugar to serve.
Originally Submitted
2/6/2012
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