Cheesecake lovers, rejoice.. this blueberry cheesecake is incredibly easy to make.
The creamy, sweet texture of the cheesecake is complemented by vibrant blueberries and is guaranteed to impress.. plus you’ll want to make it over (and over) again.
Ingredients
or4 tablespoons of low fat plant-based spread, room temperature
or230 grams of cream cheese spread, e.g. Philadelphia or similar low fat
or1 teaspoon of vanilla extract
or1 tablespoon of lemon juice
or190 grams of fresh blueberries
or75 grams of yogurt, low fat, plain
Preparation
1.
Preheat the oven to 180oC (Gas Mark 4) and line an 8x8 inch (20 x 20cm) baking tin with baking paper.2.
Place the biscuits into a food processor along with the butter and blitz until a crumble forms. Transfer the crumb into the baking tin and press it into the bottom. Bake it for 7 minutes, then remove from the oven. 3.
In a clean food processor, blend together the cream cheese, Greek yoghurt and honey. Add the egg white, vanilla extract and lemon juice, blend until smooth and creamy. Finally, add the fresh blueberries into the cheese mixture in the food processor and blend until pureed. 4.
Transfer the mixture into the tin and spread evenly over the biscuit base. Return to the oven and bake for 25-30 minutes. Once cooked, remove from the oven and allow to cool completely on a wire rack. 5.
Once cooled, place the cheesecake into the refrigerator and chill for 2 hours or overnight before serving. Serve with lemon zest. 
