Blueberry Cheesecake

17. April, 2009

Cheese cakes are often mistaken for healthy cakes although they are most often far worse than mine. My cheese cake is fairly low fat, isn't too sweet and has no trans fats or cream...all in all a fairly good option if you are dying for a cheese cake. It is soooo goooood. I make it about three times a year and savour each spoon full like it's my last! This cake is so good that my husband LOVES it...and he doesn't eat cheese and definitely not cheese cakes you would buy from a shop. Give this one a go and don't feel too bad.

Note that skyr is a low fat Icelandic dairy product not available in many places so use quark or Greek yoghurt if you are not able to find it.

You will need a food processor (or a blender) to make this recipe. You will also need a round spring form cake tin 26 centimetres (10.2 inches) in diameter, 4 centimetres (1.5 inches) deep.

You will need to prepare this cake a day before you serve it as needs to cool down in the oven over night.

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One of my most favourite cakes in the whole world

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Nut free

Blueberry Cheesecake

Makes one large cake

Ingredients

200 grams (7 oz) semi sweet spelt/oatmeal biscuits (from a health food store)
40 grams (1½ oz) mixed seeds, nuts and fruits (such as dates, raisins, sesame seeds, hazelnuts)
10 grams (¼ oz) rolled oats
2½ tablespoons coconut oil
5 tablespoons orange juice
500 grams (17½ oz) curd cheese (or low fat soft cheese (10-12%)
250 grams (8½ oz) quark (you can also use skyr and low fat Greek yoghurt)
3 eggs (please use free range eggs)
3 tablespoons agave nectar
2 teaspoons vanilla extract (from a health food store)
100 grams (3½ oz) fresh or frozen blueberries (you can also use organic blueberry jam)
200 grams (7 oz) low fat Greek yoghurt
280 grams (10 oz) blueberry jam (from a health food store or home made)

Preparation

In the food processor, place the following ingredients; the 200 grams biscuits and 40 grams mixed seeds, nuts and fruits (dates, raisins, sesame seeds, hazelnuts) and 10 grams rolled oats. Blend for 15-20 seconds or until the biscuits are very finely ground. Transfer to a large bowl.
In a small bowl, combine the 2½ tablespoons coconut oil and 5 tablespoons orange juice. Transfer to the large bowl and mix well. The mixture should be "moist" without being wet. It should stick loosely together when pinched with your fingers.
Line a round spring form cake tin 26 centimetres (10.2 inch) in diameter, 4 centimetres (1.5 inch) deep, with baking parchment.
Press the biscuit mix firmly into the tin. The bottom should be firm (isn't that the dream!) and not at all loose.
Bake at 150 degrees Celsius/300 Fahrenheit/Gas Mark 2, for 25-30 minutes.
Whilst the cake bottom is baking, prepare the cheese mixture. In a stand mixer (or using a balloon whisk), place the 500 grams low fat soft cheese, 250 grams quark, 3 eggs, 3 tablespoons agave nectar and 2 teaspoons vanilla extract. Mix together for 10 seconds at slow speed. The mixture should be soft and smooth and well combined. Mix for a further 5 seconds if needed.
Carefully fold in the 100 grams blueberries, avoid crushing them as this will turn the mixture purple. Mix at the slowest speed for 3 seconds.
When the cake bottom is ready and baked, remove from the oven (leave the oven on). Pour the cheese mixture evenly into the cake tin.
Bake at 150 degrees Celsius/300 Fahrenheit/Gas Mark 2, for 40-45 minutes.
After 45 minutes, carefully poke the middle of the cake. If it feels very soft to the touch (not firm at all), bake for a further 10 minutes. The cake should be slightly soft whilst still warm (it will become firm when cold) but should not be jelly like. Bake for a further 10 minutes if needed.
Turn the oven off and allow the cake to cool down, in the oven, for two hours or over night.
When the cheesecake is completely cooled, use a spatula to cover the top of the cake with the 200 grams Greek yoghurt. Place in the fridge for 1 hour.
Remove the cake from the fridge and use a spatula to cover the top of the cake with the 280 grams blueberry jam.
Serve slightly chilled with fresh blueberries.
The cake is even better when made a day ahead.

Tips

You can use other berries instead of the blueberries, use any seasonal berries such as strawberries, blackberries, raspberries and more.
Ensure the biscuits have no trans fats, additives or white sugar.
Ensure the blueberry jam has no white sugar. Buy organic jam sweetened with raw cane sugar or fruit juice.
If you can't find quark you can use skyr or low fat Greek yoghurt.
You can make your own "Greek" yoghurt by placing the regular yoghurt in a dishcloth/cheesecloth placed over a fine mesh sieve. Leave for several hours. Discard the liquid.
Ensure the soft cheese is not filled with additives. Buy from a health food store if possible.
If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
You can use maple syrup instead of the agave nectar.
Omit the nuts if you have allergies.
Use gluten free biscuits if you are gluten intolerant.