RASPBERRY CHEESECAKE
The perfect summer dessert is here… Fresh raspberry cheese cake! Switching a soft cheese with Eatlean Spreadable Cheese increases the protein and lowers the calories.
Ingredients
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150g Digestive Biscuits
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50g light unsalted butter, melted
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30g Double cream
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200g Raspberries
Method
1
Crush digestives or add to a food processor / blender and mix with melted butter. Press into a cake tin.
2
Beat Eatlean Spreadable with 2 drops of Eatlean Vanilla Flavour Drops, double cream and 150g of crushed raspberries. Spoon the mixture over the digestive biscuit base and smooth the surface with spatula. Chill overnight or 6 hours minimum.
3
Carefully release the cheesecake from the tin and top with the remaining raspberries.
