Lemon & Blueberry Cheesecake Recipe - Canderel Taste Test Challenge...
Food and Other Loves
Food and Other Loves
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  • 50 g of low fat spread
  • 150 g light digestives, crushed
  • 3 - 4 sheets of gelatine
  • 360 g of half fat cream cheese
  • 100 g Canderel Sugarly (if you want to use sugar, double the amount of sweetener so 200g)
  • 250 g of vanilla
  • 2 lemons
  • 250 g blueberries
  • 8 inch deep round, loose bottom spring form tin
  • 1. To make the base, melt the butter in a saucepan and crush the digestives, then mix together and spoon into the tin, spread to cover and press down with the back of a spoon. Leave to cool then put in the fridge to chill
  • 2. Add the gelatine to a small bowl and cover with cold water, put to the side and leave to soften for
  • 3. To make the topping, add cream cheese, sweetener, quark and zest and juice of
  • 6. The next day, release from tin and top with remaining blueberries



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