Cheesecake Fit

INGREDIENTS

• 200 g Organic Choco Chip Cookies from La Granja Foods
• 100 g light margarine
• 500 g 0% fat Burgos-style cheese
• 250 g ricotta cheese
• 200 ml skimmed milk
• Stevia sweetener to taste
• 4 sheets of gelatin
• 2 cups of red berries
• 1 lemon

ELABORATION

1. Soak the gelatin sheets in cold water.

2. Crush the cookies and mix them with the melted margarine to form a dough. Press the mixture firmly into the base of a 25–30 cm cake tin. Chill in the fridge.

3. Heat the milk in the microwave with the soaked gelatin for 2 minutes, until fully dissolved.

4. In a bowl, combine the cheeses, the warm milk with gelatin, and sweetener to taste.

5. Pour the mixture over the cookie base and refrigerate the cheesecake for 6–8 hours.

6. Blend the red berries with a tablespoon of lemon juice (add sweetener if you want it sweeter) and pour the mixture over the chilled cheesecake.