BLUEBERRY RIPPLE CHEESECAKE

Looking for a dessert that’s delicious, indulgent AND healthy? Then look no further! Made with quark (a low fat soft cheese) and Greek yogurt, this beautiful cheesecake is higher in protein and lower in calories than traditional versions. Perfect for any aspiring Olympic athletes in the family!

I’ve used fresh blueberries but you can substitute raspberries or strawberries if you prefer.

Serves 8

For the base:

50g butter, melted

125g digestive biscuits

For the filling:

500g quark or ricotta

2 eggs

200ml plain low-fat Greek yogurt

1 tbsp cornflour

125g sugar

1 tsp vanilla extract

For the compote :

200g blueberries (fresh or frozen)

1 tbsp lemon juice

1 tbsp sugar

Pre-heat oven to 160°C/140°C fan/gas mark 2 and line 20 cm springform tin with baking paper.

Crush the digestive biscuits either in a food processor or popping them in a plastic bag and pressing with a rolling pin. Add the melted butter mix together. Transfer the mixture to the tin and press down firmly.

Make the compote by heating the blueberries with the lemon juice and 1 tbsp sugar in a pan, then simmer for 5 minutes. Set aside.

In a bowl or food processor, mix the quark/ ricotta, eggs, yogurt, cornflour, sugar and vanilla until smooth. Pour the mixture into the tin. Dot spoonfuls of compote over the cheesecake, then use a knife or skewer to swirl through the cheesecake.

Bake for 40–45 minutes until just set but slightly wobbly in the centre. Turn off the oven and leave the cheesecake to cool in the oven (to prevent it cracking).

Allow to cool completely before removing from the tin and keep in the fridge until you are ready to serve.