Ingredients
Base
Cream Cheese Filling
Instructions
Crush the biscuits and mix them with Sukrin Gold and the butter. Distribute the biscuit mixture evenly over the base of a greased cake tin (24 cm). Soak the gelatin sheets in pineapple juice for 5 minutes.
Mix cream cheese and lemon juice. Whip the cream.
Add Sukrin icing to the pineapple juice and heat until the gelatin sheets and Sukrin have both dissolved. Mix the whipped cream and cream cheese mixture and stir vigorously while pouring the gelatin mixture slowly in.
Pour the cream cheese mixture over the biscuit base and chill the creamy cheesecake in the fridge. Decorate with berries or pineapple cubes, slice and enjoy.
Nutritional information
| Per 100 g | |
|---|---|
| kcal | 290 g |
| protein | 4 g |
| carbohydrates | 15 g |
| fat | 24 g |
| fiber | 1 g |