Blueberry Cheesecake Recipe
From The Complete Food Makeover by Julie Maree Wood. Published by Harper Collins, RRP $39.99.
This cheesecake uses low-fat cream cheese, sponge finger biscuits and a small amount of low-fat spread for the base. Although there is no butter, the flavour is not compromised at all and the fat figure falls from over 40 grams per serve to just 7 grams.
Serves: 10. Takes: 20 minutes to prepare, 35–40 minutes to cook, plus 2 hours in the fridge.
8–10 (170g) sponge finger biscuits
70g good quality spread, melted
1 cup (250g) low-fat or light cream cheese
1/2 cup (115g) caster sugar
2 tablespoons plain flour
1 teaspoon lemon zest
2/3 cup (160ml) light evaporated milk
1 cup (125g) fresh or frozen blueberries
2 teaspoons caster sugar, extra
1/2 teaspoon cornflour
Set the oven at 180°C. Crush the sponge fingers to fine crumbs. Place the crumbs in a bowl and pour on the melted spread. Mix together well and then spread
over the base of a 23cm springform cake tin. Refrigerate until set.
Beat the cream cheese, egg, caster sugar, plain flour and zest until smooth. Add the evaporated milk and combine well. Fold in 1/2 cup of the blueberries. Pour the mixture over the set cheesecake crust and smooth out to make it even. Bake for 30–35 minutes, or until set.
Remove the cheesecake from the oven and cool. Refrigerate for 2 hours before serving.
To make the blueberry sauce, place the remaining blueberries in a small saucepan with the extra caster sugar and 3 teaspoons of water and cook until the blueberries begin to release their juice.
Mix the cornflour into a paste with a teaspoon of water and then add to the sauce. Stir until the sauce becomes glossy and thickens. Cool and then refrigerate. If it thickens too much after refrigeration, add a small amount of water to thin it. Just before serving, pour the sauce over the cheesecake.
For a food nerd: Rather than just blueberries, you could use a mix of berries and so further add variety to the dessert. Mixed berries are packed with antioxidants, making them a great choice in any healthy diet. Replace some of the sugar with pure maple syrup or honey.
1 Serve: 7g total fat • 3g saturated fat • 1365kJ (325 calories) • 17g carbohydrates • 5g protein • 1g fibre
What’s your favourite cheesecake?