Monthly Recipe June 2016


Blueberry, Vanilla and Lemon Cheesecakes

(Gluten Free)



Preparation Time: 15 Mins


Cooking Time: 5 Mins

Serves 4 (AS A DESSERT)


3 Tbsp water

2 ¼ tsp powdered gelatine

60g extra-light cream cheese

60g light cream cheese

130g (1/2 cup) low-fat plain yoghurt

60g (1/4 cup) caster sugar

1 tsp vanilla extract

Zest of ½ lemon

1 Tbsp freshly squeezed lemon juice

1 eggwhite, at room temperature

120g ( ¾ cup) frozen blueberries, thawed, juices reserved

Fresh blueberries, to serve (optional)

Extra lemon Zest, to serve (optional)


1 Put 2 Tbsp of the water in a small heatproof bowl and sprinkle over 2 tsp of the gelatine. Stir Well. Set asise for 5 minutes to allow gelatine to absorb water. Transfer to microwave and cook on high/100% for 20 seconds or until gelatine dissolves. Set aside for 10 minutes to cool slightly.


2 Meanwhile, line the bases of 4 x 250ml (1 cup) metal moulds or ramekins with rounds of baking paper. Using electric beaters, whisk cream cheeses, yoghurt, sugar and vanilla in a large bowl until smooth. Stir in lemon zest and juice.


3 Using clean electric beaters, whisk eggwhite in a small bowl until soft peaks form. Add to cream cheese mixture and fold in until just combined. Divide mixture between prepared moulds. Refrigerate while preparing the blueberry puree.


4 Put blueberries in a small food processor. Cover and process until smooth. Push blueberries through a fine sieve, discarding solids. Put remaining water in a small heatproof bowl. Sprinkle over remaining gelatine. Stir well. Set aside for 5 minutes. Transfer to microwave and cook on high/ 100% for 10-20 seconds or until gelatine dissolves. Set aside for 5 minutes to cool slightly. Stir into blueberry puree.


5 Divide blueberry mixture, between moulds. ,Using the back of a spoon or a skewer, swirl puree through cheesecake mixture. Transfer to a tray and refridgerate for 6 hours or until set.


To serve, run a warm cloth around the sides of 1 mould. Use a knife to loosen cheesecake. Turn cheesecake out onto a plate and then carefully turn back the right way onto a serving plate. Repeat with remaining cheesecakes. Top with fresh blueberries and extra lemon zest, if using. Serve.



Recipe from the Better Homes and Gardens Diabetic Living May/June 2016 Issue 63