Light Cheesecake
Light, low-fat cheesecake
Ingredients
low-fat Philadelphia cream cheese
400 g
low-fat fresh cream
1 box
Canderel sweetener powder
2 tbsp
gelatin sheets
3 slices
sugar-free cornflakes or oat biscuits
300 g
melted butter (soy oil version, butter can be used)
80 g
sugar-free red fruit jam (for garnish)
to taste
Instructions
1
Make the crust
Crush the sugar-free cornflakes or oat biscuits, then mix with melted butter. Press the mixture into a greased springform pan (square, round, or individual tart molds), then chill in the refrigerator.
2
Dissolve the gelatin
Soak the gelatin sheets in cold water until soft. Drain, then microwave with 2 tbsp of water for 5 to 10 seconds until fully dissolved.
3
Make the cheesecake filling
Add the low-fat Philadelphia cream cheese, low-fat fresh cream, and sweetener to a bowl, beat at medium speed until smooth. Stir in the dissolved gelatin at low speed until evenly combined.
4
Chill and set
Pour the filling into the prepared crust, refrigerate overnight. Top with sugar-free red fruit jam before serving.
