Berry Crumble Cheesecake Recipe

Instructions

1. Preheat the oven to 180°C (350°F, Gas Mark 4).
2. Prepare the Biscuit Base:
3. Crush the Ryvita or crackerbread finely.
4. Mix the crushed Ryvita with the granulated sweetener and melted light butter spread.
5. Press the mixture firmly into the base of a lined 20cm springform tin and refrigerate to firm up.
6. Prepare the Crumble Topping:
7. Combine the wholemeal flour, granulated sweetener, and melted light butter spread until it forms a crumbly texture. Set aside.
8. Prepare the Cheesecake Filling:
9. In a large bowl, whisk together the quark, Greek yogurt, cornflour, egg, vanilla extract, granulated sweetener, lemon zest, and lemon juice until smooth and well-blended.
10. Taste the mixture and add more sweetener if required.
11. Assemble and Bake:
12. Pour the cheesecake mixture over the chilled biscuit base, smoothing the top evenly.
13. Layer the mixed berries on top of the cheesecake.
14. Sprinkle the crumble topping evenly over the berries.
15. Bake for around 50-60 minutes, or until the top is golden and the center has a slight wobble.
16. Cool and Refrigerate:
17. Let the cheesecake cool for 2 hours in the tin, then refrigerate for at least 8 hours to fully set.
18. Serve:
19. Cut into portions, and serve.

Notes:

1. The light butter spread, Ryvita/crackerbread, and flour will contribute to the overall calorie and fat content of the recipe. Factor these into your daily dietary goals.
2. Portion Control: Be mindful of portion sizes. This is a treat, so enjoy it in moderation.
3. Variations:
4. You can use different berries, such as raspberries, blueberries, or strawberries.
5. Add a dash of cinnamon to the crumble topping for extra flavor.
6. Use a spray of low-calorie cooking spray to grease the springform tin.
7. Always double-check the nutritional values of any products you use, as they can vary by brand.