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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.

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