Cheesecake

Serves 8 SERVES #STARFineFoods Ingredients: 9 biscuits 10 tablespoons of STAR light tasting olive oil 1 whole full-fat natural yogurt 7 oz cream cheese 3 eggs 1 cup Borges Natura walnut & rice drink 3 tablespoons sugar (or substitute) 3 tablespoons of raspberry jam Instructions:

Crumble the biscuits and mix them with the extra light olive oil until you obtain a consistent dough. Spread it in the base of a mold and let it cool in the refrigerator.

Mix the cheese, yogurt, nut drink, sugar and egg yolks in a bowl. When you have a homogeneous mixture, incorporate the egg whites until stiff and beat with smooth and enveloping movements.

Pour the mixture into the mold, over the biscuits, and cook the cheesecake for about 30 minutes in a bain-marie over low heat.

Let it cool and cover it with raspberry jam.

Cheesecake

 #STARFineFoods

Ingredients

  • 9 biscuits
  • 10 tablespoons of STAR light tasting olive oil
  • 1 whole full-fat natural yogurt
  • 7 oz cream cheese
  • 3 eggs
  • 1 cup Borges Natura walnut & rice drink
  • 3 tablespoons sugar (or substitute)
  • 3 tablespoons of raspberry jam

Instructions

1

Crumble the biscuits and mix them with the extra light olive oil until you obtain a consistent dough. Spread it in the base of a mold and let it cool in the refrigerator.

2

Mix the cheese, yogurt, nut drink, sugar and egg yolks in a bowl. When you have a homogeneous mixture, incorporate the egg whites until stiff and beat with smooth and enveloping movements.

3

Pour the mixture into the mold, over the biscuits, and cook the cheesecake for about 30 minutes in a bain-marie over low heat.

4

Let it cool and cover it with raspberry jam.

1

Crumble the biscuits and mix them with the extra light olive oil until you obtain a consistent dough. Spread it in the base of a mold and let it cool in the refrigerator.

2

Mix the cheese, yogurt, nut drink, sugar and egg yolks in a bowl. When you have a homogeneous mixture, incorporate the egg whites until stiff and beat with smooth and enveloping movements.

3

Pour the mixture into the mold, over the biscuits, and cook the cheesecake for about 30 minutes in a bain-marie over low heat.

4

Let it cool and cover it with raspberry jam.

Total Time: 40 MIN

Serves: 8 SERVES

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