Lemon, Ginger & Blueberry Cheesecake – with Nairns Oat Biscuits

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Cheesecake is my husbands all time favourite dessert. I will be honest though, out of all the things to make in the kitchen, cheesecake has not been a strength of mine! When we were first together I had a couple of, not so great attempts, trying to use gelatin and then, well kids came along and cooking for hungry monkeys is hard enough without failed dessert attempts…..

However, now I think I have nailed it!

Well nailed a simple, healthy version that is with a little help from Nairns Oat Biscuits!

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I am quietly pretty chuffed with how my creation turned out especially as there is no complicated steps or special ingredients…well blueberries are pretty special actually. Even more so with the amount of nutrients I managed to pack in but keeping flavor at an all time high!

This will be a great option for Christmas parties and family gatherings that are all coming around the corner. Nairns Oat Biscuits make for a really healthy alternative for the base of this cheesecake.  I have previously done a full review on these which you can read here. Plus, you can check out the full nutritional breakdown of this cheesecake in my next blog, and see how this creation of mine stacks up to some of the popular pre-brought cheesecake options. Just a hint – it totally aces the competition!

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Ingredients:

Base

20 Ginger Stem Nairns Oat Biscuits (4 small packets, less than 1 box)

100g Butter (and a bit more to grease the tin)

Filling

500g Cream Cheese (room temperature)

200g Coconut Cream (half a tin)

2 Eggs

1-2 Lemons (zest and juice)

½-1 cup of blueberries

Directions:

1. If you have not done so already, remove cream cheese from the fridge and bring to room temperature. Pre-heat the oven to 180 degrees and grease a spring form cake tin.

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2. To make the base put the Ginger Stem Nairns Oat Biscuits and the butter in food processor, pulse until the mixture resembles fine bread crumbs. Press into the base of the cake tin and flatten well. Bake for approximately 15 minutes and set aside to cool slightly.

3. To make the filling put all remaining ingredients (expect the blueberries) into the food processor and lightly pulse together. Make sure there are no lemon pips in there (I did!). I would just use one lemon if they are large or you prefer a more subtle lemon flavour. Pour filling onto the cooled base.

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4. Press blueberries into the top, they might sink a little but will come to the top when baking.

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5. Bake for approximately 40 minutes or until the edges go slightly golden. The middle will still jiggle a bit.

6. Allow to cool on the bench top and then refrigerate for at least 3 hours until serving. Ideally set overnight…unless you have little monkeys who cannot imagine why you would leave a cheesecake in the fridge for ‘a whole sleep!’ (hence the slightly soft slice below!).

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I would like to say there will be left over but if there is a real cheesecake lover in the house (like my husband) you may find not much left!

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Happy Baking,

xxx Dr Julie Bhosale