Recipies / Desserts

Cheese Cake with Digestive Papadopoulou

Preparation time: 40 '- 50'

For 5 servings

Ingredients for base

1 packet Digestive Papadopoulou 250g

 3 tbsp margarine

Ingredients for cream cheese

400g cream cheese low fat

300g (1 ½ cup) cream of milk low fat

90g (5 tbsp sharp) sugar

1 vanilla

Ingredients for jam

100g strawberries

100g blueberries

100g black raspberries

100g brown sugar


Crumble cookies in blender, melt the margarine in a saucepan and integrate. Spread the mixture in desired mold firnly pressing with a spoon.

Beat cream cheese, sugar and vanilla in a mixer at medium speed for 3 min. and then add the cream of milk to make the mixture fluffy.

Spread the cream cheese over the cookies and place the mold in the refrigerator for at least 2 hours to cool and then serve.

Execution for Jam

In a saucepan add all the fruit and sugar and bring to boil while stirring.

Lower the heat and continue boiling for another 5 minutes. Allow the jam to cool and then pour on top of the cheese cake.

Place in refrigerator for 30 minutes to cool and serve.

The nutritionist says:


Your favorite cake into a light recipe without lacking zest. Whole wheat biscuits with low fat cheese and assorted fruits rich in antioxidants.