Blueberry New York-style cheesecake

This recipe is proof that you really can have your (cheese) cake and eat it! It’s so delicious that it’s hard to believe that it’s actually good for you. It’s made with quark (a virtually fat-free soft cheese) so is considerably lower in calories, fat and sugar; as well as a very tasty way of getting your post-workout protein. You also get a generous helping of polyphenols from the fresh blueberries, which of course promote speedy muscle recovery.

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.