Mixed berry cheesecake make it

Summer berry cheesecake

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

By , 29 July 2019

(20 votes)

Summer berry cheesecake

  • Prep: 10 Mins
    Cook: 50 Mins

  • Serves: 16

Nutritional Info
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

  • Preheat the oven to 200C/180C Fan/Gas 6. Grease a 20cm round spring-form tin and line with baking paper.

  • 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.

  • Whisk together the quark, soft cheese, eggs, orange zest, 90g of the honey and ½ the cornflour until smooth.

  • 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.

  • 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.

  • Top the cheesecake with the fruit mixture to serve.