Yoghurt and blueberry cheesecake

Yoghurt and blueberry cheesecake
30 min.
252 kcal
SteviaSweet Granulated



Ingredients for 4 servings

Base
150 g digestive biscuits
75 g butter

Topping
5 gelatine leaves
150 g blueberries
100 ml cold water
200 ml fat-free Greek yoghurt
200 g natural cream cheese
10 g SteviaSweet Granulated
1/2 vanilla pod

Serving with
1 leaf gelatine
50 ml cold water
1/2 vanilla pod
2 tbsp  SteviaSweet Granulated
100 g blueberries
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Preparation 


Crush the biscuits to crumbs in a food processor or in a plastic bag using a rolling pin. Melt the butter and mix with biscuit crumbs. Place the mixture in a lined springform tin (Ø 20 cm) and press down. Refrigerate the form.
Soak the gelatine leaves in plenty of cold water. Purée the blueberries and 100 ml water using a mixer or hand blender. Cut the vanilla pod lengthwise and remove the pulp with a knife blade. Save half of the topping.
 
Mix the Greek yoghurt, cream cheese, SteviaSweet Granulated, half of the vanilla pulp and half of the blueberry purée. Use a hand mixer to create a smooth mixture.
 
Squeeze the gelatine leaves and mix with the remaining blueberry purée. Heat the mixture in a microwave or pan until the gelatine leaves melt. Constantly stir the heated purée while mixing it into the cheese mixture. Put the mixture into a springform and allow to set in the refrigerator for at least 4 hours or overnight. The cake tastes best the following day.
Decorate the cake after several hours in the refrigerator. Soak the gelatine in cold water. Bring vanilla and water to a boil. Squeeze gelatine and add to hot liquid. Add the blueberries and SteviaSweet Granulated. Spread the mixture around the top of the cake with a spoon and allow to set.

HINT: Alternatively, use raspberries or cherries instead of blueberries.
HINT: Use fresh berries as a topping.

Nutritional information per portion

252 kcal
1060 kJ
5.5 Protein in g
20 Carbohydrates in g
17 Fat in g