Monday, 30 March 2015

American Blueberry and Orange Cheesecake

American Blueberry and Orange Cheesecake for just 8.5 syns a serving

 American Blueberry and Orange CheesecakeFor a Saturday afternoon treat, serve a slice of this baked cheesecake that’s bursting with blueberries and zesty orange. This fab, fruity dessert is sure to leave a sweet taste on everyone’s lips – and a smile in their hearts!

Prep time:
Cook time:
Total time:
Number of Servings: 8 servings


12 reduced fat digestive biscuits, finely crushed
6 level tbsp low fat spread
500g quark
3 large eggs
1 tsp ground cinnamon
2 tsp vanilla essence
6 tbsp sweetener
finely grated zest of 1 orange
500g blueberries
200g fat free natural fromage frais
orange zest, to decorate
icing sugar, to dust (optional).

  • Place the crushed biscuits in a bowl and melt the low fat spread.
  • Add to the biscuits and stir to mix well. Spoon into a 22cm non-stick, spring-form cake tin, pressing down firmly to make a smooth and even base. Chill to firm up.
  • Preheat the oven to 160°C/Fan 140°C/Gas 3.
  • Beat the quark, eggs, ground cinnamon, vanilla essence, sweetener and the orange zest together until well combined.
  • Fold in half of the blueberries and pour over the prepared biscuit base. Place in the oven and cook for 50-55 minutes or until just set and golden.
  • Remove from the oven and leave to cool completely. Cover with cling film and chill in the fridge for at least 6 hours or overnight if time permits.
  • Spread the fromage frais over the top and scatter the remaining blueberries. Decorate with grated orange zest, dust with the icing sugar (1 Syn per level teaspoon), if using, and cut into wedges to serve.

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