I want to say hello with a cheesecake recipe...
I always think sharing a piece of cake is a great way to get to know someone. And Cheese cake's great for vegetarians as it's got so much protein in it.
Here you have a healthier cake, using low fat cheese, low fat Greek yogurt and crushed up cereal bars.
It is a mousse-like cake on the first day. The light texture means you can easily devour half the cake in one sitting (as I did). It firms up with refrigeration.
This is my first attempt at food photography. Well any photography really! I know they're not the finest photos the world has seen! That's one of my reasons for doing this blog though, to try and learn about photography and food styling. Any tips about shooting, lighting, composition, photo-shop or editing would be much appreciated!
Now, the Recipe!
20cm springform tin.
heat your oven to 180c
- Nature Valley Ginger nut cereal bars
- 20g butter, 30g sunflower spread , melted
- 400g low fat cream cheese
- 342g low fat Greek yogurt
- 2 tbsp plain flour
- 100g caster sugar
- 2tb spoons honey
- zest of two limes
- 2 eggs , plus 1 yolk
- handful of Crystallized ginger pieces(optional)
for the mango coulis
- 1 mango
- a little icing sugar to taste
1. Crush the biscuits in a food processor and add the melted butter and sunflower spread. Push into tin and bake for 5mins. Let it cool
2. Mix everything else together (except the ginger and coulis ingredients) and mix with an electric mixer until it seems light and airy.
3. Stir in the ginger. (optional)
4. Bake for 40 mins until set but still wobbly.
For the coulis simply blend up your ripe mango and add sugar to taste. Add water if it is too thick.
Thank you for reading this first post. Do feel free to leave a comment or subscribe.
I look forward to sharing more vegetarian recipes with you.
