Hey ladies, Ivana here. Thanks everyone for my birthday wishes, I had a great day and because today is Wednesday, which means time to share some Fit recipe, I would like to share my birthday cake recipe!
Hold on, hold on, this is Fit cake we are talking about. This recipe is fantastic recipe for super delicious, light, mouth watering, packed with proteins, great as a desert or even breakfast or as a post exercise re- fuelling snack, one of my favourites, one and only: BERRIES CHEESECAKE.
OK ,OK enough of talking, lets get bake it!
For the base:
-50g butter or coconut oil melted I used vegan block
-125g digestive biscuits I used Rhythm 108 biscuits as they are absolutely fantastic .
For the filling:
-500g quark or ricotta
-2 eggs
-200ml plain low-fat Greek yogurt
-1 tbsp cornflour
-125g stevia for baking
-1 tsp vanilla extract
For the compote :
-200g blueberries (fresh or frozen)
-1 tbsp lemon juice
-1 tbsp stevia for baking or coconut sugar
Pre-heat oven to 160°C/140°C fan and line 20 cm springform tin with baking paper.
Crush the digestive biscuits either in a food processor or popping them in a plastic bag and pressing with a rolling pin. Add the melted butter mix together. Transfer the mixture to the tin and press down firmly.
Make the compote by heating the blueberries with the lemon juice and 1 tbsp sugar in a pan, then simmer for 5 minutes. Set aside.
In a bowl or food processor, mix the quark/ ricotta, eggs, yogurt, cornflour, stevia and vanilla until smooth. Pour the mixture into the tin. Dot spoonfuls of compote over the cheesecake, then use a knife or skewer to swirl through the cheesecake.
Bake for 40–45 minutes until just set but slightly wobbly in the centre. Turn off the oven 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.
(Recipe is inspired by Anita Bean)