Berry Crumble Cheesecake Recipe

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Berry Crumble Cheesecake Recipe

Indulge in a delightful, lighter version of Mary Berry’s classic Berry Crumble Cheesecake, perfectly adapted for your Slimming journey. This recipe combines the creamy, tangy goodness of a cheesecake with the sweet burst of berries and a satisfyingly crumbly topping, all while keeping Syns to a minimum. It’s a treat that proves you can enjoy delicious desserts without straying from your healthy eating plan. Get ready to create a show-stopping dessert that satisfies and supports your weight loss goals.

About Time:

  • Preparation (20-30 minutes)
  • Assembly (10 minutes)
  • Baking (50-60 minutes)
  • Cooling (2 hours)
  • Serving (5-10 minutes)
  • Total Time: Approximately 11-12 hours

Ingredients:

  • For the Biscuit Base (Lower Syn Option):
  • 100g Ryvita Crackerbread (crushed) or similar high fibre low syn cracker.
  • 1 tbsp sweetener.
  • 25g light butter spread (very low syn or use your daily healthy extra A allowance)
  • For the Crumble Topping (Lower Syn Option):
  • 50g wholemeal flour (use as part of your healthy extra B if applicable)
  • 1 tbsp sweetener.
  • 20g light butter spread (very low syn or use your daily healthy extra A allowance)
    For the Berry Layer:
  • 200g mixed berries (fresh or frozen)
    For the Cheesecake Filling:
  • 500g quark (plain, fat-free)
  • 150g fat-free natural Greek yogurt
  • 3 tbsp cornflour
  • 1 egg
  • 2 tsp vanilla extract
  • 100g sweetener (or to taste)
  • 2 tsp lemon zest
  • 1 tsp lemon juice
  • Equipment:
  • Electric hand mixer
    20cm springform cake tin

Instructions

  1. Preheat the oven to 180°C (350°F, Gas Mark 4).
  2. Prepare the Biscuit Base:
  3. Crush the Ryvita or crackerbread finely.
  4. Mix the crushed Ryvita with the sweetener and melted light butter spread.
  5. Press the mixture firmly into the base of a lined 20cm springform tin and refrigerate to firm up.
  6. Prepare the Crumble Topping:
  7. Combine the wholemeal flour, sweetener, and melted light butter spread until it forms a crumbly texture. Set aside.
  8. Prepare the Cheesecake Filling:
  9. In a large bowl, whisk together the quark, Greek yogurt, cornflour, egg, vanilla extract, sweetener, lemon zest, and lemon juice until smooth and well-blended.
  10. Taste the mixture and add more sweetener if required.
  11. Assemble and Bake:
  12. Pour the cheesecake mixture over the chilled biscuit base, smoothing the top evenly.
  13. Layer the mixed berries on top of the cheesecake.
  14. Sprinkle the crumble topping evenly over the berries.
  15. Bake for around 50-60 minutes, or until the top is golden and the center has a slight wobble.
  16. Cool and Refrigerate:
  17. Let the cheesecake cool for 2 hours in the tin, then refrigerate for at least 8 hours to fully set.
  18. Serve:
  19. Cut into portions, and serve.

Notes:

  1. Syns: Calculate the Syns for the light butter spread you use. The quark, Greek yogurt, berries, and sweetener are generally Syn-free.
  2. The amount of ryvita and flour used will need to be counted as part of your healthy extra allowance, or synned.
  3. Portion Control: Be mindful of portion sizes. This is a treat, so enjoy it in moderation.

Variations:

  1. You can use different berries, such as raspberries, blueberries, or strawberries.
  2. Add a dash of cinnamon to the crumble topping for extra flavor.
  3. Use a spray of low calorie cooking spray to grease the springform tin.
  4. Always double check the syn values of any products you use, as they can change.
  5. Enjoy your Slimming-friendly Berry Crumble Cheesecake!