Blueberry Lemon Yoghurt Cheesecake

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Photo & Recipe by Violet @noshforthought

INGREDIENTS

  • 125g plain biscuits
  • 3/4 cup rolled oats
  • 1/2 cup raw almonds
  • 3/4 cup melted butter
  • 1 Tbsp raw sugar
  • 500g low fat or full fat cream cheese
  • 250g Greek yogurt, strained if too watery
  • 1 tsp vanilla extract
  • 2 Tbsp sugar
  • Barker's Lemon Curd, to taste
  • handful of blueberries, to taste

METHOD

  1. Line a 28cm x 18cm (or equivalent) tray with baking paper.
  2. Pulse biscuits, oats and almonds in food processor until crumbly. Mix in melted butter and sugar until the mixture holds when pressed against the bowl.
  3. Press base mixture into the bottom of the tray and place in freezer while the filling is made.
  4. Blend cream cheese, yogurt, vanilla and sugar until mixture is smooth with no lumps.
  5. Divide the filling into two equal batches. To one batch, mix in lemon curd as desired, leaving swirls. Pour over the base and return tray to freezer until set
  6. Place the second batch of filling and blueberries in food processor and blend until smooth. Adding too many blueberries may make the mixture too watery!
  7. Pour over the lemon filling and return tray to freezer until set.
  8. Slice into squares and enjoy! Keep leftovers in freezer.
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