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Recipe Details

Preparation Time 15 minutes | Cooking Time 50 minutes | Preheat to 170 degrees | Serves 6

A delicious, mouth-watering treat for those long summer days, using our ever popular Creamy Sheese Original.  It definitely won’t last long when the family is around!

BAKED VANILLA & LEMON BERRY CHEESECAKE printable download



Ingredients

For the base

  • 100g oats
  • 100g nuts of choice (can be mixed)
  • 100g dates

 

For the cheesecake part

  • 2 x packs Bute Island Creamy Sheese
  • 100g sugar or stevia
  • 3 tablespoons cornflour
  • 2 tablespoons dairy-free milk
  • 1 teaspoon vanilla extract

 

For the blueberry topping

  • 150g frozen blueberries
  • 1 tablespoon maple syrup
Cooking Method

  1. Preheat the oven to 170C and grease and line a 20cm loose-bottomed cake tin
  2. First make the base: Place the oats, nuts and dates into a food processor and blitz until broken down and the mixture comes together. Press into the tin and set aside.
  3. Place the Sheese, sugar/stevia, cornflour, milk and vanilla into a blender or food processor and whizz up until thick and creamy.
  4. Spoon over the base and smooth out evenly. Bake for 40-45 minutes until the top feels firm. Leave to cool then chill in the fridge for at least 3 hours.
  5. Place the blueberries and maple syrup in a pan and bring to the boil. Simmer for 5 minutes until syrupy then set aside.
  6. When ready to serve, pop the cheesecake out of the tin, spoon over the blueberries and any extra syrup, slice and enjoy!


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