Light Berries Cheesecake
1/3 cup Digestives
375g low fat cream cheese, at room temperature
½ cup of stevia
1 tbsp whole wheat flour
1 tsp vanilla extract
1 egg white
1 cup raspberries, blackberries and strawberries, chopped
1 - Grease 10 non-stick muffin tins.
2 - Sprinkle the bottom and edges with about 1 teaspoon of the crumbled biscuits and set aside.
3 - In a mixer, at medium speed, beat the cream cheese until it forms a homogeneous cream.
4 - Add the stevia, flour and vanilla extract, and beat a bit more.
5 - Add the egg white and beat at low speed until well blended.
6 - Divide the batter on the tin.
7 - Bake at 160ºC for about 20 minutes or until hardened.
8 - Let cool for about 5 minutes, cover and refrigerate for 24 hours.
9 - Remove the cheesecakes from the pans and, shortly before serving, cover with fresh fruits