Blueberry New-York-Style Cheesecake

This lighter take on a classic dessert proves you really can enjoy cheesecake without compromising your nutrition goals. Made with low fat soft cheese, it’s significantly lower in calories, fat, and sugar than traditional versions — yet just as rich and satisfying.

It also delivers a high-protein boost, making it a delicious way to support post-workout recovery. Combined with fresh blueberries, this cheesecake provides a generous dose of polyphenols, which are known for their antioxidant and anti-inflammatory benefits — perfect for promoting muscle repair and overall recovery.

From: The Vegetarian Athlete’s Cookbook

Serves 8

Base:

100g digestive biscuits

40g spread or butter

Filling:

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

2 eggs

150g low fat Greek yogurt

1 tablespoon cornflour

100g sugar

1 tsp vanilla extract

200g blueberries

Blitz the digestives in a food processor or place in a plastic bag and crush with a rolling pin to fine crumbs. Melt the spread or butter in a pan over a low heat. Remove from the heat, add the crumbs and mix well. Press crumb mixture into 18cm lined springform tin.

Place the soft cheese eggs, yogurt, sugar and vanilla into mixing bowl. Blend at low speed for 1 - 2 minutes; scraping the sides of bowl and mixing paddle halfway. Alternatively, beat together with a large spoon. Carefully stir in the blueberries with a large spoon.

Pour the batter into the tin; bake at 160 C/ gas mark 2 in oven for 40 - 45 minutes until just set with a slight wobble. It should be cream 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 (this prevent it cracking)

 Once cool, remove from oven. Allow to cool completely before removing from the tin and keep in the fridge until you are ready to serve.

Per serving: 211cals, 14g protein, 7g fat (2g saturates), 23g carbs (10g total sugars), 1g fibre