Recipes
Recipes

Summer berry cheesecake

A creamy-tasting reduced-fat dessert bursting with fruity flavours

A creamy-tasting reduced-fat dessert bursting with fruity flavours

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(32 votes)
Cooking Time

Cook: 1 Hour

Cooking Time

Serves: 16

Cooking Time

Price: 34p per serving

Nutritional Information

Each 112g serving contains

Energy
642kj
153kcal
8%
Fat
5.7g
Med
8%
Saturates
2.2g
Med
11%
Sugars
10.9g
Med
12%
Salt
0.27g
Low
5%
of your reference intake.
Typical energy values per 100g:
573kj/137kcal

Ingredients

150g rich tea biscuits

70g Asda Sunflower Spread, melted, plus extra for greasing

500g Arla Quark

200g Asda Light 50% Less Fat Original Soft Cheese

3 eggs, beaten

Zest and juice 1 orange

100g clear honey

2tbsp cornflour

500g pack Frozen for Freshness Summer Fruits

Method

1
Preheat the oven to 200C/180C Fan/Gas 6. Grease a 20cm round spring-form tin and line with baking paper.
2
Blitz the biscuits into fine crumbs in a food processor. Tip into a bowl and mix with the sunflower spread then press into the base of the tin. Chill until firm.
3
Whisk together the quark, soft cheese, eggs, orange zest, 90g of the honey and ½ the cornflour until smooth.
4
Gently fold in 200g of the frozen fruits. Pour over the biscuit base and bake in the oven for 45-50 mins until light golden and a crust has formed. Cool fully in the oven to prevent the filling from cracking.
5
Put the orange juice in a pan with the remaining honey, cornflour and fruits. Gently heat for 5-8 mins until syrupy. Allow to cool.
6
Top the cheesecake with the fruit mixture to serve.