Summer berry cheesecake


serves 6 - 8
12 gingernut biscuits
30 g (1 oz) low fat spread
4 tbsp cold water
2 x 11g (1/3 oz) sachets powdered gelatine
2 egg whites
2 x 250 g (9 oz) pots Quark skimmed milk soft cheese
400 g (14 oz) very low fat natural yogurt
finely grated zest of 1 small lemon
2 tbsp granulated artificial sweetener
100 g (3 1/2 oz) strawberries, hulled and finely chopped
200 g (7 oz) blueberries

to serve:

mint sprigs
pinch of icing sugar to dust (optional)


1. Line a 16 cm (6 1/2 in) springform cake tin with baking parchment. Place the biscuits in a clean, strong polythene bag and finely crush, using a rolling pin. Alternatively, crush in a food processor. Melt the low fat spread, add the biscuit crumbs and mix well. Spoon the mixture evenly over the prepared tin, then chill.

2. Put the water in a heatproof bowl, sprinkle the gelatine over, and leave to soften for a few minutes. Stand the bowl in a larger bowl containing boiling water and stir until the gelatine has dissolved. Leave to cool.

3. Whisk the egg whites until just stiff. Put the Quark, yogurt, lemon zest and sweetener in another bowl and stir until smooth. Stir the dissolved gelatine into the cheese mix, then fold in the whisked egg whites and strawberries. Pour this filling over the cheesecake base, cover and chill for about 3 hours until set.

4. When ready to serve, carefully release the cheesecake from the tin and arrange the blueberries on top. Serve cut into thin wedges, with a mint sprig on the side. Finish with a light dusting of icing sugar if you like.

Cook's note
For a vegetarian option, use vegi-gel, rather than gelatine.

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