Saturday, May 21, 2011

OMG, Dessert last night!!!!!!!!

Wow, I simply cannot believe how delicious dessert was last night. Berry swirl cheesecake! So easy to make, and omg, so delicious. It was such a huge hit at my dinner party last night. No biscuit on the bottom, but it sure tasted like it had, and the strawberry jam surprise at the bottom. Mmmmmm.....

I have included the recipe if anyone out there wants to try it also.

Berry swirl cheesecake

Cheesecake — one of the most sinful desserts — comes over all angelic in these delicious low-fat berry versions.

Preparation Time

15 minutes

Cooking Time

20 minutes




  • 600g low-fat ricotta
  • 220g ctn low-fat cream cheese
  • 1 tsp finely grated lemon rind
  • 1 tsp vanilla essence
  • 1 egg
  • 100ml honey
  • 90g (1/4 cup) raspberry jam, warmed
  • Fresh berries, to serve

Nutritional information

This information is per serve.

ProteinDietary Fibre
Fat TotalEnergy
Fat SaturatedSodium
Carbohydrate TotalCholesterol
Carbohydrate Sugars


  1. Preheat oven to 140°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases.
  2. Process the ricotta, cream cheese, lemon rind and vanilla in a food processor until smooth. Add the egg and honey, and process until just combined.
  3. Divide ricotta mixture evenly among the cases. Top each with 1 teaspoon of jam and use a skewer to swirl. Bake for 20 minutes or until just set. Set aside to cool completely.
  4. Cover with plastic wrap. Place in fridge for 3-4 hours to chill. Top with berries.


  • Cook's tip: To test whether the cheesecakes are cooked, lightly touch the centres to see if they feel firm on top; the centres will gradually become firmer as the cheesecakes cool.

Enjoy! xoxo


  1. Hi there! I would love to try this?! How do I make it? I'm not a bad or particularly good but love to try new things (following the recipe tho!:) )

  2. Ooops, did I forget to put the method in? Dóh! Hang on, I will just edit the post.