Have your (cheese) cake and eat it!

I've had so many people ask me about my healthy New York Style Blueberry and Vanilla Cheesecake, that I thought it would be easier to post the recipe here for everyone!

This recipe is so delicious, that it's hard to believe it's actually good for you and a great way to get your post workout protein as there is 14g per serving, after you have earned the extra calories! Although saying that at 211 cals per serving you don't have to workout that hard to justify it!

It's made from quark, which is a virtually fat free soft cheese, so is considerably lower in calories, fat and sugar than traditional cheesecakes made with full and low fat soft cheese. Greek yogurt also replaces the cream. There is in fact about 7g of fat per serving and only 5g of sugar! (Less than half an apple!)

Add to that the generous helping of polyphenols from the fresh blueberries, which also helps promote muscle recovery, you really are onto a bit of a winner with this beauty of a treat!

Ingredients: Serves 8

For the base:

100g digestive biscuits

40g of olive oil spread

For the filling:

500g of quark

2 eggs

150g of fat free Greek Yogurt

1 tablespoon cornflour

50g granulated stevia

1 teaspoon vanilla extract

200g blueberries

Method:

Blitz the digestives in a food processor or place in a plastic bag and crush with a rolling pin to fine crumbs. Melt the olive oil for a few seconds in the microwave on a very low heat, then add to the crumbs and mix well. Press this mixture into a greased 18cm (7in) springform tin.

Place all the remaining ingredients into a bowl, except the blueberries and blend at a low speed for 1-2 minutes. Carefully fold inn the blueberries.

Pour the batter into the tin and bake at 160℃/ fan 140℃ in oven for 40-45 minutes, until just set with a slight wobble. it should be cream coloured

on top with just a slight golden hint around the edges. Turn off the oven, open the door so it's slightly ajar and leave the cheesecake to cool in the oven (this prevents it from cracking)

Once cool, remove from the oven and remove from the tin, then refrigerate until you are ready to serve.

Enjoy!