Beat the blues with this recipe for cheesecake

Say goodbye to stodgy winter desserts and welcome in spring with this deliciously light recipe for blueberry cheesecake.

This recipe is in fact originally from Finland, where they certainly know a thing or two about using their abundance of berries. In the soft fruit season, you can use gooseberries, redcurrants, raspberries equally effectively to create this spectacular dessert.

The fact that it uses Fruisana Fruit Sugar instead of regular sugar means that the flavour of the fruit is accentuated – something which many of our top chefs here in the UK have been using for some time.

BLUEBERRY CHEESECAKE
(serves 8-10)

115g butter
250g self-raising flour
100g Fruisana Fruit sugar
2 egg yolks

Filling:
400g blueberries
25g Fruisana Fruit Sugar

Topping:
2 egg whites
50g Fruisana Fruit Sugar
200g cream cheese
½ teaspoonful vanilla sugar

1. In a bowl, cut the butter into small pieces and then add flour and rub fat into it until fine breadcrumbs.
2. Mix together the Fruisana and egg yolks and 4 tablespoons of water.
3. Add to flour and mix to a soft dough, if necessary add a tablespoon of water.
4. Spread the mixture into a spring clip tin with a diameter of 20 cm. Sprinkle the blueberries and Fruisana on top of it.
5. Beat the egg whites until stiff, add the fruit sugar and beat for one minute.
6. In a bowl beat the cream cheese and then stir in the egg whites.
7. Spread the mixture over the blueberries. Bake at fan oven 180C: electric oven 200°C: gas mark 6 for 40 - 45 minutes.
8. Leave to cool and serve with a scattering of fresh blueberries to garnish.

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