Light cheesecake with blueberries, a movie dessert
Last Updated on
Total: 20 min Diners: 4-6
A party meal is not complete if it does not end with a dessert of those that you remember and this one today, apart from easy -no need to turn on the oven- and resultón, hardly carries fat and to make it you do not need any sugar.
This recipe for light cheesecake with cranberries is a proposal from Naturhouse dietitians and nutritionists who offer it as an alternative to the typical Christmas desserts for those who prefer to take care of themselves and have a healthy diet 365 days a year or who, for health reasons, must eliminate desserts from their diet do not have to give up a sweet end to a celebratory meal.
How to make a light cheesecake with blueberries
.This time we have chosen fresh blueberries and blueberry jam to give the final touch to the cake, but it will be just as good if we use Naturhouse strawberry jam and some fresh strawberries, raspberries or strawberries. In general, red fruits are great for this cake, so we could even decorate it with a mixture of several of them.
Ingredients
Dietesse-3 oat cereals, 60 g Fibroki crackers, 200 g Dietesse-3 blueberry jam, 3 tbsp. Light butter, 200 g Light cheese spread, 60 g Light cream cheese, 100 g Gelatine, 5 sheets Light liquid cream, 300 ml Fresh blueberries PECVA liquid sweetener, to taste
Step 1
Grind the Fibroki crackers and Dietesse-3 oat cereals with the help of a food processor or the chopper attachment of a blender. Once everything is crushed, place this dry mixture in a bowl. Add the butter at room temperature and mix well with your hands until you have a homogeneous dough texture
Step 2
.Choose a mold (better if it is removable) of about 18 cm in diameter and cover the bottom and sides of it with a layer of cookie dough that we will leave as thin as possible by compacting it with the back of a spoon. Cover with plastic wrap and leave in the refrigerator to compact while preparing the filling.
Step 3
Submerge the gelatin sheets in a bowl with cold water and let them hydrate for about 5 minutes until soft.
Step 4
Heat the cream in a saucepan over very low heat along with the cream cheese spread, cream cheese and PECVA liquid sweetener.
Step 5
Wring out the hydrated gelatin and add it to the mixture, mix everything with the help of a whisk until you have a fine cream with a smooth and homogeneous texture. Let it warm for about five minutes.
Step 6
Pour the mixture into the mold over the cookie base, cover with plastic wrap and place in the refrigerator until it acquires a consistent texture (about 40 minutes).
Step 7
Unmold the cake, cover with Dietesse-3 blueberry jam and decorate to taste with fresh blueberries. Serve cold.
