I made a healthy version of the original cheesecake recipe as, seeing as in our house it has been total birthday mania (or meltdown, depending on whether you’ve been making or eating the food…!) there have been sweets and cakes around for the whole week! Plus, I made 2 kinds of cupcakes to go with this recipe, so I thought I should really try and be a little bit careful with how many treats the family was putting away! Not to mention all the people we had round… it was great to be able to tell people that everything was low fat! You wouldn’t know it from the taste! By all means make yours with sugar and full-fat cream cheese if you wish, just ask me if you want me to let you know the ‘full fat’ variation! Ideally this needs to be made at least a day to a day and a half in advance to give the cheesecake time to set properly.
- 220g Gluten Free Digestive biscuits (I used the TruFree ones… delicious!)
- 100g I Can’t Believe It’s Not Butter, Light
For the cheesecake topping
2. Now you’re ready to start baking! Whizz/mash/bash/crush the biscuits up so that they are fine crumbs (don’t worry if there are some chunkier bits than others!) then tip into a large mixing bowl. Or use a food processor to make the crumbs and just use the bowl from that!
3. Add the melted butter to the biscuit crumbs and mix up really well until the mixture starts to come together. Tip into you’re prepared tin and press down to make a level surface.
I found the best tool for this is a plastic spoon as it smooths everything down well, but the butter doesn’t stick as much to the surface! Try not to eat it all already (soo tempting!!), and place the tin into the fridge for 30 minutes.
4. Preheat the oven to 160C right near the end of the chilling time and begin to make the filling…
5. In a large bowl, cream together the cream cheese, vanilla essence and sweetener until a really smooth mixture is formed. Use the back of a spoon to cream the mixture and then use a whisk to combine everything together.
6. Add in one egg at a time, mixing between each addition. I continuously used a silicon spatula to keep scraping the mixture down from the sides otherwise you’ll end up with an uneven distribution of the mixture!
7. Finally, mix in the summer fruit berries – use the whisk as this ensures they are evenly spread throughout the mixture and also means the berries don’t get broken up too much.
8. Pour the mixture into the tin with the biscuit base in, cover with tin foil and bake for 30 minutes.
9. Remove from the oven, remove the foil and bake for a further 15 minutes or until the mixture is set but just a little wobbly towards the center.
10. Keeping the cheesecake in the tin, allow it cool down at room temperature. Once cooled, slide a knife around the edge to bring it away from the tin. Then, transfer to a plate (veeeerrryyyy carefully) and allow to set in the fridge for at least a few hours, but it’s best left over night.
Slice up your cheesecake and serve, or present as the whole cheesecake as a wonderful alternative to a regular sponge birthday cake!