Photo credit: http://www.adrianlawrencephotography.com/ Serves 8 Base: 100g (3 ½ oz) digestive biscuits 40g (1 ½ oz) olive oil spread or butter Filling: 500g (1lb 2oz) quark (virtually fat-free soft cheese) or ricotta 2 eggs 150g (5oz) 0% fat Greek yogurt 1 tablespoon cornflour 50g (2oz) ) Sugar with Stevia or 100g (3 ½ oz) sugar 1 tsp vanilla extract 200g (7oz) blueberries Blitz the digestives in a food processor or place in a plastic bag and crush with a rolling pin to fine crumbs. Melt the olive oil spread or butter in a pan over a low heat. Remove from the heat, add the crumbs and mix well. Press crumb mixture into 18cm (7in) lined springform tin. Place the quark, eggs, yogurt, sugar/ stevia and vanilla into mixing bowl. Blend at low speed for 1 – 2 minutes; scraping the sides of bowl and mixing paddle halfway. Alternatively, beat together with a large spoon. Carefully stir in the blueberries with a large spoon. Pour the batter into the tin; bake at 160 C/ gas mark 2 in oven for 40 – 45 minutes until just set with a slight wobble. It should be cream on top with just a slight golden hint round the edges. Turn off the oven, prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven (this prevent it cracking) Once cool, remove from oven. Allow to cool completely before removing from the tin and keep in the fridge until you are ready to serve.
