Mr. Love's British cheesecake

Hello everyone, I have a new recipe for you today. This one is not French but British and is from my husband Mr. Love. I told you last week, when I gave you the recipe for the French clafoutis, that Mr. Love is very sceptical and and critical when it comes to clafoutis; I must admit I used to be a bit the same regarding cheesecake. My friend Stephanie who was visiting us last week, insisted in having a cheesecake, so we made one - British style (completely without an oven - which is quite cool in the summer), and I really liked it... So there you go - here comes Mr. Love's cheesecake recipe:



  • 200 g digestive biscuits - can be found in British shops if you don't live in Britain. We found ours in the British shop Sweet Suburbia in Hamburg-Ottensen. You can also order online.
  • a few handfuls of blueberries
  • grated rind and juice of 1 organic lemon
  • 1 sachet gelatine
  • 200 g low fat cream cheese
  • 200 g quark or fromage frais
  • 150 g natural yogurt
  • 50 g caster sugar
  • 50g salted butter
  • 1/2 sachet vanilla sugar
  • sprinkling of yuzu powder (optional)


1. Crush the biscuits into fine crumbs by placing them in a food bag and crushing with a rolling pin. Melt the butter in a saucepan, then mix with the crumbs.

2. Press the buttery crumbs into the base and up the sides of a (pre-greased) 20 cm loose-based flan tin. Refrigerate for circa one hour.

3. Make the filling. Pour the lemon juice into a small heatproof dish and sprinkle over the gelatine. Leave the mixture until the gelatine absorbs the liquid, then microwave the mixture on low power for circa 30 seconds and repeat until the gelatine dissolves.

4. In a large bowl mix the cheese and quark or fromage frais. Add the yogurt, citrus rind, sugar, vanilla sugar and yuzu powder (optional). Beat until smooth, then beat a small portion of the mixture into the dissolved gelatine. Add this gelatine mixture to the cheese mixture and beat well. Pour into the crumb crust and wash a few handfuls of blueberries and sprinkle them on the cheesecake. Refrigerate for 3 hours until set.

Remove the cheesecake from the tin. Serve with a fruit coulis, e.g. pureed blueberries mixed with icing sugar to taste.


Have a lovely Sunday evening!