Recipes

Red multivitamin cheesecake with stewed blueberries

This dreamy fruity and juicy cheesecake is perfect for young and old alike.

Ingredients for 4 servings

Cheesecake filling:
250 g	cottage cheese
250 g	ricotta
2	eggs
50 g	icing sugar
1	pinch of salt
30 ml	lime juice
2	limes, peel finely grated
1 tsp	cornflour
100 ml	YO red multivitamin syrup
Base
100 g	shortbread
30 g	almonds, completely unpeeled
50 g	butter
Stewed blueberries:
150 g	blueberries
1 tbsp	YO red multivitamin syrup

Preparation

Roughly chop the almonds and roast them in the oven at 180 °C for 10 minutes. Leave to cool. Base: Finely chop the shortbread and combine with melted butter and almonds. Pour into kilner jars and press down firmly. Bake in the centre of a preheated oven at 180 °C for approx. 10 minutes. Leave to cool.

Filling: Combine the ricotta, icing sugar, cottage cheese, lime peel, YO red multivitamin syrup, a pinch of salt, cornflour and lime juice and stir until smooth. Gradually add the eggs and beat until creamy. Pour into the jars until just 1 cm below the rim and bake in a preheated oven at 130 – 140 °C for approx. 50 minutes.

Leave the cheesecakes to cool, then garnish with the marinated blueberries and a mint leaf.