Raspberry and Blueberry Baked Cheesecake
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Prep Time
20 MINS
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Cook Time
1 HR
- KCals 259
- Carbs 32G
Ingredients
- 400 g 3% fat cream cheese
- 400 g 0% fat Greek yoghurt
- 30 g granulated sweetener
- 1 tsp vanilla extract
- 2 large lemons zested
- 2 tbsp cornflour
- 2 eggs beaten
- 175 g reduced fat digestive biscuits
- 50 g reduced fat spread melted
- 1 tbsp clear honey
- 1/4 tsp ground cinnamon
- low calorie cooking spray
For the topping
- 100 g raspberries
- 100 g blueberries
- 1 tsp clear honey
- 1/4 tsp icing sugar
- handful of mint sprigs
Instructions
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Pre-heat the oven to 140ºc.
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Grease an 18cm springform tin with low cooking calorie spray. Line the base with a disc of greaseproof paper.
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Crush the biscuits and stir in the melted reduced fat spread, 1 tbsp honey, cinnamon and the zest of 1 lemon. Press into the base of the springform tin.
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Using a wooden spoon, beat together the cream cheese, Greek yoghurt, sweetener, vanilla extract, the remaining zest of 1 lemon, cornflour and eggs.
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Pour the mixture onto the biscuit base and place on a baking tray.
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Place on a low shelf in the oven and bake for 50 - 60 minutes until it’s set around the edges but still wobbly in the centre.
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Remove from the oven and leave to cool on the baking tray for 1 1/2 hours.
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Place in the fridge to chill for a minimum of 2 hours.
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Carefully run a knife around the top edge of the cheesecake to loosen it. Slowly release the clip on the springform tin and then remove the cheesecake.
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Using a fish slice, lift the cheesecake off the base of the tin and the greaseproof paper. Place on a serving plate.
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Spread 1 tsp honey over the top of the cheesecake and place the raspberries and blueberries on top. Dust with the icing sugar and decorate with mint sprigs.