Ingredients
6 wheatmeal biscuits
crumbled
200g low fat ricotta cheese
125g light cream cheese
softened
½ cup Skim Sweetened Condensed Milk
3 egg whites
⅓ cup caster sugar
200g mixed fresh blueberries and raspberries
for topping
Equipment
- 1 oven
- 1 12-hole muffin pan
- 1 paper muffin cases
- 1 mixing bowl
- 1 electric mixer or whisk
Instructions
- Preheat oven to 180°C (350°F).
- Line eight holes in a 12-hole muffin pan with paper muffin cases.
- Place crumbled biscuits in the base of each case.
- Beat together cheeses, condensed milk, sugar and egg whites.
- Spoon into cases and bake for 25 minutes or until set.
- Allow to cool.
- Serve topped with berries.
Notes
Storage
Store cooled cheesecakes in an airtight container in the refrigerator.
