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Blueberry Cheesecake
Blueberry Cheesecake

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Serves: 8
300g / 8 oz blueberries
12 digestive biscuits
50g / 1 1/2 oz low fat spread
250g / 7 oz low fat soft cheese (room temperature)
300g / 9 oz low fat Greek yogurt (room temperature)
3 gelatine leaves
400g/1can of peaches (halves)

Divide the blueberries into 2 bowls, one with 50gr and other with 250gr.

Crush the biscuits in a freezer bag with an end of a rolling pin or use a food processor to make fine crumbs. Melt the low fat spread in a small pan, then stir the crumbs until coated. Spoon into a 24cm loose-bottomed sandwich tin and level the mixture with the back of a spoon. Set aside.

In a bowl, whisk together the low fat soft cheese and Greek yogurt until smooth. Set aside

Put the gelatine leaves into a bowl and cover with cold water. Set aside for 5 minutes. After 5 minutes, drain the cold water and add a little bit of warm water and stir until dissolved

Mix the dissolved gelatine into a yogurt and cheese mixture and add the 250gr blueberries,mix well.

Spoon the yogurt mixture over the biscuit base in a single layer. Chill for 2-3 hours until just set.

Remove from the tin and transfer to a serving plate. Decorate with the peaches and the reserved blueberries, after draining off any juice, and serve immediately.

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