Baked Raspberry Cheesecake

This light and tasty cheesecake is made with soft cheese and contains significantly less sugar than traditional recipes, making it a more nutritious choice. You can use either fresh or frozen raspberries, or swap them for blackberries or blueberries — all excellent sources of anthocyanins, natural compounds known for their anti-inflammatory properties and their role in supporting muscle recovery after intense exercise. Instead of a conventional biscuit base, I’ve created a more nutritious foundation using oats and almonds, adding extra fibre, healthy fats and a satisfying texture to this better-for-you dessert.

From: The Runner’s Cookbook

Serves 8

Base:

75g rolled oats

100g ground almonds

25 g sugar

50g spread or butter, melted

Filling:

500g soft white cheese, e.g. cottage cheese, quark or ricotta

2 eggs

150g plain low fat Greek yogurt

1 tablespoon cornflour

100g sugar

1 tsp vanilla extract

200g raspberries

Pre-heat oven to 180 C (160 C fan) / gas mark 4 and line a 18 cm (7-in) round cake tin with baking paper. 

Put the oats in a food processor or blender and process for 1 -2  min until it forms a coarse powder. Add the almonds, sugar and melted butter and pulse or mix on low speed until it starts to clump together.

Transfer the mixture to the tin and press down firmly with the back of a large spoon. Bake for 15 minutes, then increase heat to 190 C (170 C fan/ gas mark 5 ) and bake for 5 minutes more, or until the edges are golden brown. Remove from oven to cool slightly, then reduce heat to 160 C (140 C fan)/ gas mark 2.

Place the soft cheese, eggs, yogurt, sugar and vanilla into a mixing bowl. Mix using a mixer, blender or a large wooden spoon until thoroughly mixed. Stir in half the raspberries with a large metal spoon.

Pour the batter into the tin and dot the remaining raspberries on top (this helps ensure they are equally distributed and don’t all sink to the bottom). Bake for 40 - 45 minutes until just set with a slight wobble. It should be cream-coloured on top with just a slight golden hint round the edges. Turn off the oven, prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven (to prevent it cracking).

Allow to cool completely before removing from the tin and keep in the fridge until you are ready to serve. Sprinkle with sifted icing sugar just before serving.

Per serving: 285 kcal, 17 g protein, 14 g fat (2 g saturates), 23 g carbs (14 g total sugars), 2 g fibre