Lemon and Blueberry Cheesecake
Dessert
- Prep time:
20'
- Cook time:
0'
- Difficulty:
Medium
A citrus-scented reinterpretation of the classic cheesecake. Delicious, fresh and super light!
Ingredients
Serves 10
- 50g/2oz low fat spread
- 150g/5oz digestive lights, crushed
For the Topping
- 3-4 sheets gelatine, depending on the size of the sheets
- 2 x 180g pots (360g) half fat cream cheese
- 100g/31/2 oz Pure Via® Caster Sugar
- 250g pot vanilla quark
- Zest and juice of 2 lemons
- 250g punnet blueberries, reserve some for topping
Cook’s tip… use strawberries instead of blueberries if they are in season.
Method
- 1
You will need a 20.5cm/8 Inch deep round, loose bottom spring form tin, lightly grease and base lined with baking parchment.
First make the base, melt the low fat spread in a pan then add the crushed digestives and stir to mix, spoon into tin, spread to cover and press down with the back of a wooden spoon or base of a glass. Leave to cool then put in fridge to chill.
- 2
Add the gelatine sheets to a small bowl and cover with water, put to one side for about 5 mins to soften.
- 3
To make the topping, add the cream cheese, Pure Via® Caster Sugar, quark, zest and juice of the lemons into a food mixer and beat until combined.
- 4
Squeeze the water from the gelatine, put it back in a clean bowl and pour in just enough boiling water to cover then whisk with a fork until no lumps. Add it to the cream cheese mixture and beat until well mixed.
- 5
Add the gelatine to a small bowl and cover with water, put to one side for about 5 mins to soften. To make the topping, add the cream cheese, Pure Via® Caster Sugar, quark and zest and juice of the lemons to a food mixer and beat until combined. Squeeze the water from the gelatine, put it back in a clean bowl and pour in just enough boiling water to cover then whisk with a fork until no lumps. Add it to the cream cheese mixture and beat until well mixed.