Magical White Choc Lemon Cheesecake with Berries
Nutritionper 1 slice (~110 g)âș
347
Calories
5.7g
Protein
27.5g
Carbs
24.6g
Fat
Ingredients
| 250 g | plain biscuits, crushed | |
| 125 g | butter, melted | |
| 2 tsp | 10 ml | gelatine powder |
| 1 tbsp | 15 ml | hot water |
| 500 g | cream cheese, softened | |
| 395 g | NESTLĂ Sweetened Condensed Milk | |
| 190 mL | thickened cream | |
| 150 g | NESTLĂ BAKERSâ CHOICE White MELTS, melted | |
| 1 | lemon, finely zested | |
| 80 mL | lemon juice | |
| 175 g | store-bought lemon flavoured spread | |
| â | lemon zest (decoration) | |
| 1 punnet | raspberries |
Instructions
- Grease base and sides of 22cm spring-form pan.
- Using a food processer, process biscuits until fine; with motor running add melted butter; process until just combined. Press the biscuit mixture evenly over the base and sides of pan. To achieve a neat crust, press the crumb mixture firmly against sides of pan with a straight-sided glass; refrigerate while preparing the filling.
- Combine gelatine and water; stir until the gelatine dissolves; cool 5 minutes.
- Beat cream cheese and NESTLĂ Sweetened Condensed Milk in a medium bowl with an electric mixer until smooth. Add cream, gelatine mixture, melted NESTLĂ BAKERSâ CHOICE White MELTS, lemon zest, lemon juice, and lemon flavoured spread; beat until just combined. Pour mixture into prepared pan. Refrigerate for 3-4 hours or until set/overnight. Top with lemon zest and raspberries then serve.