Ingrédients pour Mini Strawberry Swirl Cheesecakes Light
- Light Ricotta Cheese
- 2% Fat Cottage Cheese
- Low Fat Sour Cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- 2-3 tablespoons strawberry jam (or your favorite jam)
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Comment préparer Mini Strawberry Swirl Cheesecakes Light
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a food processor, combine 16 oz ricotta cheese, 8 oz cottage cheese, 4 oz sour cream, 1 large egg, 1 tsp vanilla extract, 1/2 cup granulated sugar, and 1/4 cup all-purpose flour.
- Process until completely smooth and creamy.
- Divide the cheesecake batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Add a teaspoon of strawberry jam to the center of each cheesecake. Gently swirl the jam into the batter using a butter knife or toothpick, creating a marbled effect.
- Place the muffin tin in a larger roasting pan.
- Carefully pour enough hot water into the roasting pan to come halfway up the sides of the muffin cups (this creates a water bath for even baking).
- Bake in the center of the preheated oven for 20-25 minutes, or until the cheesecakes are set and lightly golden around the edges.
- Carefully remove the muffin tin from the water bath and let it cool completely on a wire rack.
- Refrigerate for at least 2 hours before serving to allow the cheesecakes to chill and set completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
91g
Fat
10g
Carbs
9g
