Mary Miso - Recipes for every day - Cookbooks

Bring 200 g berries to the boil in a pan and simmer for 5 minutes. Puree with a hand blender. Pass through a sieve. Simmer the berry sauce for a further 5 minutes. Leave to cool.

Preheat the oven to 180°C (fan oven).
Grease a baking tray (28 cm x 20 cm) and line with baking paper.

Place the biscuits in a freezer bag and crumble into crumbs with a pan. Melt the butter in a pan and mix in the crumbles. Spread the crumbles on the baking tray and flatten with a spoon. Bake for 10 minutes.

Reduce the oven to 150°C (fan oven).

Using a food processor, mix the cream cheese and Greek yoghurt. Mix sugar and cornflour and add. Gradually mix in the egg. Add the vanilla paste, lemon zest and juice.

Mix 2 tbsp of the cream cheese mixture into the berry puree. Spread onto the biscuit base and flatten with a spatula. Spread the berry puree over the cream cheese mixture and marble with a fork.

Spread the remaining berries over the cheesecake and bake for 35 minutes.