Recipes / Desserts / Greek yoghurt and blueberry cheesecake
Dessert
Afternoon snack
Light
Gluten-free
Baked
Greek yoghurt and blueberry cheesecake
A light "cheesecake" made with just Greek yoghurt, eggs and cornflour, studded with blueberries.
- Cooking
- 35–45 min + 4 h in the fridge
- Prep
- 10 min
- Difficulty
- Easy
Per serving
147 kcal
Protein · 27 %
10 g
Fat · 24 %
4 g
Carbs · 49 %
18 g
Estimate per serving with 2% fat natural Greek yoghurt and the honey included. With classic Greek yoghurt (10% fat) it goes up to about 210 kcal. The percentage is the share of the calories.
Ingredients
For 8 servings
- 500 g Greek yoghurt
- 4 large eggs
- 5 tbsp cornflour
- 150 g fresh or frozen blueberries
- 1 tsp vanilla extract optional
- 70–80 g honey or maple syrup optional
Step by step
- Preheat the oven to 180 °C.
- Put the Greek yoghurt, eggs, cornflour, vanilla and sweetener, if using, in a large bowl.
- Whisk until completely smooth, with no lumps.
- Pour the mixture into a springform tin lined with baking paper.
- Scatter the blueberries over the surface.
- Bake for 35 to 45 minutes, until the edges are lightly golden and the middle is set but still has a slight wobble.
- Leave to cool completely at room temperature.
- Chill for at least 4 hours, or ideally overnight for a firmer texture.
- Carefully release it from the tin and move it to a plate.