NY Style Blueberry WOW Cheesecake

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People around here are trying to find the summer, it is nowhere to be seen. Rain is our constant companion and dark mornings are to be expected and so, instead of colourful salads, we are all thinking about baking. No need to be fit if the bikini is safely stored away.  The first time I tried a New York style baked cheesecake I was living in London. I was curious, so i looked up a recipe and gave it a go. It was the BBC good food website one, which later became the object of a popular campaign when the BBC announced their intention to close the site. Luckily for us, all britons and some adopted Londoners like myself signed a petition to stop this from happening and today you can still find some of the best recipes in the world up on the net, for everyone to enjoy.

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This cake rocked my world. I had until then only tried non bake cream cheese cakes with homemade strawberry jam my mum used to make and it although it was a good cake, it just couldn’t compete with the fluffy creaminess of this amazing creation.

Ever since, I tried the cake in a famous bakery in NY and in pretty much all the restaurants that feature it on their menu, with various results. I have a low carb, low fat alternative to this recipe that I have posted before but this one, is the original, absolutely scrumptious version by BBC, to which I have made a couple of changes (the icing on that one was not a blueberry one) and I am happy to present to you today.

Absolute showstopper. Enjoy!

For the crust

  • 85g butter melted, plus extra for the tin
  • 140g crumbed digestive biscuit
  • 1 tbsp sugar

For the cheesecake filling

  • 900 gr cream cheese
  • 250g golden caster sugar
  • 1½ tsp vanilla extract
  • finely grated zest of 1 lemon (about 2 tsp)
  • 1½ tsp lemon juice
  • 3 large eggs, plus 1 yolk
  • 200ml soured cream

For the cheesecake topping

  • 100 gr frozen blueberries
  • 20 gr of sugar
  • Juice of 1/2 a lemon
  • Fresh blueberries and mint to decorate

How to…

Position an oven shelf in the middle of the oven. Preheat the oven to fan 160C to 180C. Line the base of a 23cm springform cake tin with parchment paper. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a rack while preparing the filling.

For the filling, increase the oven temperature to fan 200C/conventional 240C/gas 9. In bowl beat the soft cheese at medium-low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, and a pinch of salt, scraping down the sides of the bowl and the whisker twice.

Continue by adding the vanilla, lemon zest and juice. Whisk in the eggs and yolk, one at a time, scraping the bowl and whisk at least twice. Stir in the soured cream until smooth, then measure 200ml. Continue on low speed as you add the measured soured cream. Whisk to blend, but don’t over-beat. The batter should be smooth, light and somewhat airy.

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Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling – if there are any lumps, sink them using a knife – the top should be as smooth as possible. Bake for 10 minutes. Reduce oven temperature to fan 90C and bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven and open the oven door for a cheesecake that’s creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.

In a pot boil the frozen blueberries, the sugar and lemon juice for the topping for 10 minutes, then leave to cool and add the pectin or agar agar and whisk with a fork. leave to cool almost completely and then spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.

Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.

Healthy Smoothies 3 ways

Since I have a big batch of granola to make good use of, I have been making smoothies this week. I post way more on Instagram than I do here, so if you like my pics and posts, I recommend you to follow me on IG to get a daily update and nutritional tip 😀

A smoothie bowl is one of those things that look awesome, tastes great and it is very easy to put together. It is also nutritious and quite low in fat (depending how you make it of course) and  high in protein.

I have made these three options but there are endless possibilities that we will get to explore in other posts!

  1. Acai Bowl: really the amount of acai is one tsp. The rest is made of frozen blueberries, strawberry protein powder and coconut milk. It is vegan (if pea protein is used) and I squeeze half a lemon in it too in order to bring out the flavour. The toppings are fig and dried rose buds.img_7024
  2. Strawberry Bowl: the protein here comes from the fat free greek yogurt. Mix 150gr of it with a cup of frozen strawberries, half a lemon again and a pinch of sweetener (i have used liquid sucralose) I find that liquid sweeteners work better for really cold mixtures. Blend in the food processor until smooth, with a dash of coconut milk. For the toppings, fresh blueberries, home made granola and raspberry sauce (for this I mix 2 cups of raspberries with one cup of water, lemon and sweetener and boil until smooth, I removed the peeps with a shifter)

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  1. Matcha Vanilla Protein Bowl. Mix 1 scoop of vanilla protein with one tsp of matcha green tea and blend. Top with blueberries and kiwi fruit and some more granola.

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Have a happy weekend!

Gluten Free Wholegrain Lemon Drizzle Cake

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Today post is a bonus post, just like the recipe that I am going to share is a bonus food. You might or might not be familiar with the concept “cheat meal” but this recipe falls under this category.

A cheat meal is one meal a week where you eat whatever you feel like. And I mean whatever, a treat of your choice, a cheeseburger with white bread and bacon and fries with mayo. A pint of Ben & jerry’s ice cream, a bit of both… doesn’t matter. The role of this meal is to “cheat” your body to avoid it from getting used to a) too low calories b) too low fat c) too controlled food intake (as in clean)

It is particularly important in the context of a body building or fitness diet, when the athlete or amateur has a strict calorie or macronutrient diet and eats clean and lean on a constant basis.

Fitness athletes and sports people that compete in body categories follow processes of “bulking” or “cutting” these are first a phase in which you over nourish your body so it creates lean muscle (with specific training for it) and then a “cutting” phase in which you reduce your calorie intake to be at a deficit and reduce your body fat percentage to the desired level (normally between 12 and 16% for women and 4 and 7% for men).

This principle also applies to people on a weight loss journey specially if they have been on a diet or on a calorie restriction for long period of time and their body could simply “adjust” and their weight loss could stop, what is called hitting a plateau.

Having one cheat meal a week will shock your metabolism giving your body the message that he will get big portions, high fat, simple carbs again, and therefore it is absolutely ok to burn some more fat, because there is more food where that came from! It will also impact your mentally, allowing you to have a social life a date, a celebratory meal and not feel like the journey doesn’t allow you to eat anything you crave. Also it can be a great way to replenish the glycogen (what fuels your muscles) on your body in low or extremely low carb diets, and you will work out with a lot of extra strength after it.

If I go out for my cheat meal, I will eat whatever I feel like in the menu, and it is fine, but if I am cooking it at home, I try to add something extra to it, in this case, I tried a new recipe for a Lemon Drizzle cake, which turned out to be delicious. It is a gluten free alternative, not because it is less fattening, because it’s not, but because I used wholegrain rice flour and almond flour, both full of fiber, which is great for your digestive system. The almonds bring a good amount of healthy fat to the mix as well, and I have observed that gluten free cakes usually have a moist and texture that makes them better than their traditional counterparts! I think it’s because of their higher fat content.

So please feel free to enjoy this cake but do it knowing that it is a treat.

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Ingredients:

200 gr. Butter (room temperature)

200 gr. Almond Flour

200 gr. Raw Moscovado Sugar (cane unrefined sugar)

100 gr. Wholegrain Rice Flour

½ tsp. Vanilla extract

1 tsp. Baking powder

3 Eggs

3 lemons

75 gr icing sugar (and 3 tbsp of water)

How to…

Heat up the over to 180C, beat up the sugar with the butter and add the vanilla extract and the eggs. Once this mixture is creamy and uniform, add the rice flour, the baking powder and the almond flour. Add the juice and the zest of one of the lemons and keep the zest and the juice of other two for the drizzle. Pour the mixture into a cake tin (18 to 13 cm diameter), mine is made of silicon so it doesn’t need to be greased but if your is metallic you will need to grease it to avoid it from sticking.

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Bake for about 45 minutes to an hour, or until a toothpick inserted in the cake comes out clean. This cake takes a bit longer than others due to the consistency of the ingredients.

In the meantime, heat up the lemon juice in a saucepan with the water and the icing sugar and let it simmer for 3 to 5 minutes until it has the consistency of a light syrup.

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Once the cake is ready, let it cool down for 10 minutes and then pinch the surface with a toothpick all over the surface, pour the syrup on to the cake with the help of a spoon so it spreads out evenly. Let the cake sit for around 30 minutes to let the lemon drizzle set through the cake.

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So this cake is a reasonably healthier alternative than the classic version due to the higher fiber, higher protein and good fats (almond) and raw sugar, but it is still a cake, and it is still a treat, so enjoy in moderation as part of a healthy, well balanced diet.