SKINNY BLUEBERRY CHEESECAKE

Makes an 8 inch round cheesecake

For the crust

11/4 cups almond meal

2 tbsp brown sugar

75 g unsalted mutter, melted

For the filling

500 g cottage cheese (preferably smooth)

1 cup Greek Yoghurt

2 large eggs, lightly whisked

1/4 cup castor sugar

2 tbsp cornflour

1 tsp vanilla bean paste (can use vanilla extract)

For the blueberry compote

150 g blueberries (fresh or frozen)

1 tbsp castor sugar

1/2 tsp fresh lemon juice

Preheat oven to 180 degrees C. Place almond meal and sugar in a medium bowl. Add in the melted butter. Using your fingers, press into the base of an 8-inch Springform pan that has been placed on a baking tray (for ease of movement in and out of the oven). Bake for 10 minutes. Remove from oven and cool to room temperature. Reduce the oven temperature to 160 degrees C while you make the filling.

In a food processor or using a blender, blend the cottage cheese and yogurt together until smooth. Add the eggs and sugar and blend again. Lastly add the cornflour and vanilla paste and mix together until smooth and blended. Pour the filling into the pan over the crust. Bake for 1 hour 10 minutes or until cheesecake is almost set (the centre is very slightly jiggly). Remove from oven, let cool to room temperature, then refrigerate overnight (or at least for 6 hours).

When ready to serve, top with blueberry compote and fresh blueberries.

To make the blueberry compote, place blueberries, sugar and lemon juice in a small saucepan and cook stirring for 8 minutes or until syrupy and thickened slightly. Remove from heat, cool and refrigerate until needed.

FLOURLESS SNICKERS TORTE

Serves 8

100 g (about 1 cup) pecans, or any nut of your choice

125 g (about 1/3 cup plus 2 tbsp ) sugar

250 g snickers bars, coarsely chopped

a pinch of salt

7 egg whites (from large eggs), about 1 cup

1/2 tsp. cream of tartar

Preheat the oven to 180 degree C. Lightly grease the bottom and sides of a 8-inch spring form pan.

Pulse the pecans 1 tbsp of the sugar in a food processor until finely ground. Scrape the nuts into another bowl. Use a paper towel to wipe excess oil from the sides of the processor bowl, add the snickers bars with 1 Tbsp. sugar, and pulse until it forms crumbs ranging in size from coarse meal to 1/4-inch bits. Add the chocolate to the nuts and salt, and stir to combine. Set aside.

Using an electric mixer, beat the egg whites with the cream of tartar in a large clean, dry bowl at medium speed until the egg whites are creamy white and soft peaks are formed when the beaters are lifted. Gradually add the remaining 1/3 cup sugar, beating at medium-high speed until the egg whites are glossy and stiff but not dry.

Pour half of the chocolate mixture over the egg whites and fold in with a large rubber spatula until nearly incorporated. Repeat with the remaining chocolate mixture, folding just until evenly incorporated.

Scrape the batter into the prepared pan and spread it evenly. Bake for 25 to 30 minutes, until the Torte is puffed and golden brown on top and springs back when gently pressed with your fingers. A toothpick inserted in the centre should come out moist and possibly stained with melted chocolate, but not coated with raw batter. Set the pan on a rack to cool. Slide a thin knife or a small metal spatula around the sides of the Torte to release it from the pan. Remove the pan sides and transfer the cake to a serving platter. -Sugaretal

- Compiled by Mariam Nihal