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

Makes

12

Ingredients

• 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.

Protein	Dietary Fibre
9.00g	1.00g
Fat Total	Energy
5.00g	640kJ
Fat Saturated	Sodium
3.50g	-
Carbohydrate Total	Cholesterol
19.00g	-
Carbohydrate Sugars

Method

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.

Notes

• 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