Sharron McCormick shares her recipe for a no-added-sugar mascarpone and cream cheese cheesecake
Sharron McCormick’s tasty recipe for a mascarpone and cream cheese cheescake is sure to be a winner with all the family.
IN this week’s healthy eating cooking column, Sharron McCormick brings readers a tasty treat.
Sharron said: “This cheesecake deserves to be eaten.
“It’s smooth and creamy and with no added sugar it’s perfect for a high protein treat.
“Air fry or oven bake with minimal prep time it’s a win win for even an inexperienced cook!”
Serves 8-12
Prep: 15 minutes | Total bake: 55-70 minutes or air fry 40 mins
Chill: at least 4 hours
INGREDIENTS
Biscuit base:
150g sugar-free digestive biscuits
60g butter, melted
Filling:
250g mascarpone
500g cream cheese
One medium egg
Two level tbsp plain flour or cornflour (approximately 20g)
One tsp vanilla extract
A few drops of white
Chocolate flavouring
Finely grated zest of one lemon
Juice of 1/2 a lemon
Berry-chia topping:
200g fresh or frozen mixed berries
One tbsp chia seeds
One tbsp water
METHOD
1: Heat the oven to 170°C / 150°C fan.
2: Line the base and sides of a 20cm loose-bottomed cake tin.
3: Crush the sugar-free digestives into fine crumbs and mix with the melted butter. Press firmly into the base using the back of a spoon.
4: Gently mix the mascarpone and cream cheese until smooth with a spatula.
5: Mix in the white chocolate flavouring, vanilla, lemon zest and juice.
6: Mix in the egg, then the flour or cornflour. Avoid over beating .
7:. Carefully spoon the filling over the biscuit base and smooth the top.
8: Bake for 45-60 minutes, checking from 45 minutes, until lightly browned and the edges are set and the middle has a gentle wobble, with no liquid-looking centre.
9:. Switch off the oven and leave the cheesecake inside with the door slightly open for 20 minutes.
10: Remove and cool in the tin. Chill for at least four hours, preferably overnight.
11: For the topping, simmer the berries, chia seeds and water for five to seven minutes until softened, then mash lightly.
12: Remove from the heat and stir well. Leave for 15 to 20 minutes to thicken, then cool and refrigerate.
13: Spoon over the chilled cheesecake.
Air fryer option
1: Use a suitable 18cm tin at least 6cm deep, with space around it. Or line the bottom of the air fryer.
2: Follow the instructions to make the cheesecake as above then bake at 150°C for about 40 to 55 minutes; check from 35 minutes.
3: If the top browns too quickly, cover with foil secured firmly to the tin.
4: Look for the same set edges and gentle centre wobble. Cool and chill as above.
5: Storage: Keep refrigerated.
Calories per serving if serving 12 approx 200 kcal
For more of Sharron’s recipes, visit her website: www.shapeyourlife.uk