Hey everyone, we have a long weekend ahead of us and the sun is promising to put in an appearance so I thought I would share with you my healthier, strawberry and blueberry cheesecake.
Now most ‘healthy’ alternatives you see are based on tiny portion sizes and if you know me this just won’t suffice. This cheesecake produces 10 generous portions so is perfect if you are entertaining. Don’t feel you have to stick to the fruits suggested here figs or raspberries would work just as well. The base is made from oats, wholemeal spelt flour with the addition of chia and sesame seeds so is packed full of goodness.
If like me you’re not over keen on cheap Easter chocolate give this a try instead because life is too short to skip dessert.
- 80g wholemeal Spelt flour
- 80g oats
- 60g ground almonds
- 100g unsalted butter
- 4 tablespoons of honey
- 3 tablespoons of sesame seeds
- 2 tablespoons of chia seeds
- 340g Philadelphia Light soft cream cheese
- 300g Fage Total Greek yoghurt
- 1 vanilla pod (you can also use paste or extract)
- 400g strawberries
- 150g blueberries
- Heat the oven to gas mark 6/ 200c
- In a large bowl mix together the spelt flour, oats, ground almonds, sesame and chia seeds
- Melt the butter and then stir through the flour mixture along with 1 tablespoon of the honey
- Grease a 23 cm loose base tin and add the mixture. Pat down firmly with the back of a spoon and place in the centre of the oven for approximately 10 minutes (you want it to be just golden around the edges)
- Leave to cool
- For the filling beat together the cream cheese, Greek yoghurt, vanilla and remaining honey (I use an electric whisk) until well mixed.
- Spoon over the cooled base and place in the fridge to set for at least a couple of hours.
- When you are ready to serve remove carefully from the tin and tumble your fruit over the top or arrange prettily if that how you roll and sprinkle with a little icing sugar
- EAT. ENJOY