Recipe #13 - Blueberry Cheesecake
Hi everyone,
After a long time out, I am pleased to revive this blog. I have been to top restaurants and cooked nice recipes during my time out so now I have a long backlog of things to write about. First I wanted to write on a recipe for a 'healthy' cheesecake I made. Despite it being a slightly healthier alternative you should still keep it to smaller portions. I recommend making these in pots or jars rather than an actual cake. Due to yoghurt replacing the cheese, it loses some of the firm texture. You can also replace the blueberries with other fruits of your choice. It can make for an easy dessert for your next dinner party.
The recipe is split into two separate sections: the base and topping. The base can be made exclusively using almonds but I recommend mixing almonds with crushed digestive biscuits. The almonds will need to be toasted beforehand and left to cool. Then blitz the almonds and biscuit alongside coconut oil and sugar. For the topping, mix cream cheese with Greek yoghurt adding a splash of lemon juice, sugar and vanilla extract. Mix half the blueberries in the topping. Next it's time to assemble. Place the base first, then add the topping. Finish by adding the remaining blueberries on top. Enjoy!
Base:
100g Almonds
100g Digestive Biscuits
3 tbsp Coconut Oil
2 tbsp Caster Sugar
Topping:
250g Cream Cheese
300g Greek Yoghurt
2 tbsp Sugar
1 tbsp Lemon Juice
1 tbsp Vanilla Extract
200g Blueberries
Recipe
1) Toast the almonds for 3-4 minutes. Then place the almonds, digestive biscuits, coconut oil and sugar in a food processor. Blitz until they are all mixed together.
2) Place the base on the bottom of your pots/jars. Then add the mixture of cream cheese, yoghurt, sugar, lemon juice, vanilla extract and half the blueberries.
3) Finish with the additional blueberries on top.
4) Chill in the fridge for 1 hour. Enjoy!
After a long time out, I am pleased to revive this blog. I have been to top restaurants and cooked nice recipes during my time out so now I have a long backlog of things to write about. First I wanted to write on a recipe for a 'healthy' cheesecake I made. Despite it being a slightly healthier alternative you should still keep it to smaller portions. I recommend making these in pots or jars rather than an actual cake. Due to yoghurt replacing the cheese, it loses some of the firm texture. You can also replace the blueberries with other fruits of your choice. It can make for an easy dessert for your next dinner party.
The recipe is split into two separate sections: the base and topping. The base can be made exclusively using almonds but I recommend mixing almonds with crushed digestive biscuits. The almonds will need to be toasted beforehand and left to cool. Then blitz the almonds and biscuit alongside coconut oil and sugar. For the topping, mix cream cheese with Greek yoghurt adding a splash of lemon juice, sugar and vanilla extract. Mix half the blueberries in the topping. Next it's time to assemble. Place the base first, then add the topping. Finish by adding the remaining blueberries on top. Enjoy!
Base:
100g Almonds
100g Digestive Biscuits
3 tbsp Coconut Oil
2 tbsp Caster Sugar
Topping:
250g Cream Cheese
300g Greek Yoghurt
2 tbsp Sugar
1 tbsp Lemon Juice
1 tbsp Vanilla Extract
200g Blueberries
Recipe
1) Toast the almonds for 3-4 minutes. Then place the almonds, digestive biscuits, coconut oil and sugar in a food processor. Blitz until they are all mixed together.
2) Place the base on the bottom of your pots/jars. Then add the mixture of cream cheese, yoghurt, sugar, lemon juice, vanilla extract and half the blueberries.
3) Finish with the additional blueberries on top.
4) Chill in the fridge for 1 hour. Enjoy!
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