National Cheesecake Day – Recipe

Looking after your health and nutrition doesn’t mean you have to deny yourself of sweet treats. It can be so easy to make your own dessert rather than buying it from a supermarket, and that way you can see everything that is going into what you’re eating. To show just how easy it is, take a look at the recipe below and try it for yourself this National Cheesecake Day!

Low sugar blueberry cheesecake
Ingredients


150g digestive biscuit

100g walnuts

100g butter

1 tbsp honey

200g blueberries

800g soft white cheese

3 eggs

200ml creme fraiche

2 tsp vanilla extract

Method

Heat oven to 200C/gas 6.

Line a 20 x 30cm rectangular tin with baking parchment.

Put the biscuits and walnuts in a food processor and blitz to a fine crumb. Melt the butter and add to the biscuits and blitz again to combine. Tip into the tin, press down firmly with the back of a spoon to cover the base, then bake for 10 mins. Leave to cool.

Meanwhile, place the blueberries into a pan, add the honey and a splash of water and heat gently to make a puree.

Use an electric whisk to whisk the soft cheese until smooth. Add the eggs, creme fraiche and vanilla extract and whisk until smooth and well combined.

Pour half the cheesecake mixture over the biscuit base, then spoon half the blueberry sauce on top in small blobs. Cover with the remaining cheesecake mix and smooth the surface with a spatula.

Drizzle the remaining blueberry sauce over the top and ripple it into the cheesecake. Bake for 10 mins, then lower the heat to 110C/ gas ¼ and bake for a further 30 mins.

Remove from the oven and leave at room temperature until completely cool, then chill for at least 3 hrs or, even better, overnight.

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