Cranberry marble cheesecake
|150 g||sugar-free digestive biscuits|
|600 g||natural cream cheese|
|75 g||SteviaSweet Crystal|
|1/2 tbsp||SteviaSweet Crystal|
Preheat the oven to 150 °C.
Crush the biscuits to crumbs in a food processor or in a plastic bag using a rolling pin. Melt the butter and mix with biscuit crumbs. Place the mixture in a lined springform tin (Ø 20 cm) and press down. Spread half of the cranberries on the mixture for the filling.
Mix cream cheese, eggs and SteviaSweet Crystal with a hand mixer. Carefully add the remaining cranberries to the mixture. Pour the mixture into the springform.
Purée the cranberries for the decoration together with SteviaSweet Crystal using a hand blender. Spread the purée around the top of the cake with a spoon and create a marble design with the tip of a knife.
Bake on the middle shelf of the oven for approx. 50-60 minutes. Leave to cool and keep in refrigerator until it is time for serving. The cake tastes best the following day.
Nutritional information per portion
|8||Protein in g|
|13||Carbohydrates in g|
|30||Fat in g|