Baked Blueberry Cheesecake Recipe

By the wlr team

An indulgent dessert which can be enjoyed warm when you need a little comfort food or chilled for a summer treat. Low fat and only 120 calories per serving, you can treat yourself!

  • Recipe makes: 4 servings
  • Prep time:
    35 mins
  • Cook time: 30 mins
  • Calories: 120
    per serving


  • 175g Cheese, Quark, Average
  • 15g Flour, Plain, Average
  • 25g Sugar, Dark Brown, Soft, Average
  • 30g Lemon, Fresh, Raw, Average
  • 40g Blueberries, Frozen, Average
  • 150g Yoghurt, Natural, Bio, Low Fat, Average
  • 65g Eggs, Free Range, Large, Average, Weight with Shell
  • 1 Lg Egg/33g Eggs, Whites Only, Raw, Average


An indulgent dessert which can be enjoyed warm when you need a little comfort food or chilled for a summer treat.

1. Preheat the oven to 180°C (350°F, Gas Mark 4). Lightly grease and base-line an 18cm/8in sandwich tin.

2. Measure out the quark, yoghurt, flour and sugar into a bowl along with the egg and egg white and mix together. Add in the lemon juice, the rind and blueberries, reserving a few for decoration.

3. Tip the mixture into the prepared tin and bake it for 30-35 minutes, or until it is just set. Turn off the oven and leave for a further 30 minutes.

4. Run a knife or spatula around the edge of the cheesecake, then turn it out. Remove the lining paper and place the cheesecake on a warm serving plate.

5. Decorate the cheesecake with the reserved fruit. Can be served warm or cold.

Note: the original recipe uses blackberries, but any soft fruit such as raspberries or loganberries will do, fresh or frozen and thawed, or canned (but must be well-drained).
Nutrition information per serving
Calories (kcal)120
Carbohydrate (g)14.6
Fat (g)2.3
Protein (g)10.4
Fibre (g)0.7
Alcohol (g)0.0
Fruit & Veg0.2

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