Yoghurt and blueberry cheesecake
|150 g||digestive biscuits|
|100 ml||cold water|
|200 ml||fat-free Greek yoghurt|
|200 g||natural cream cheese|
|10 g||SteviaSweet Granulated|
|50 ml||cold water|
|2 tbsp||SteviaSweet Granulated|
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
|5.5||Protein in g|
|20||Carbohydrates in g|
|17||Fat in g|