Ingredients
- 1 packet Digestive Papadopoulou 250g
- 3 tbsp margarine
- 400g cream cheese low fat
- 300g (1 ½ cup) cream of milk low fat
- 90g (5 tbsp sharp) sugar
- 1 vanilla
- 100g strawberries
- 100g blueberries
- 100g black raspberries
- 100g brown sugar
Directions
- Crumble cookies in blender, melt the margarine in a saucepan and integrate. Spread the mixture in desired mold firmly 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.
- 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 cheesecake.
- Place in refrigerator for 30 minutes to cool and serve.
