Anita Bean’s BLUEBERRY NEW YORK STYLE CHEESECAKE

Serves 8

Bean says: “Perfect for post-ride recovery, this healthy dessert is creamy and packed with protein. It’s made with quark, a high-protein, low-fat soft cheese, and Greek yogurt, which contains twice the protein of ordinary yogurt.”

YOU WILL NEED

■ 100g digestive biscuits ■ 40g olive oil spread or butter ■ 500g quark or ricotta ■ 2 eggs ■ 150g plain strained Greek yogurt

■ 1 tbsp cornflour ■ 100g sugar

■ 1 tsp vanilla extract ■ 200g blueberries

Method 1) Blitz the digestives in a food processor (or crush in a plastic bag). 2) Melt the olive oil spread or butter in a pan over a low heat. Remove from the heat, add the crumbs and mix well. Press crumb mixture into an 18cm (7in) lined springform tin. 3) Place the quark, eggs, yogurt, cornflour, sugar and vanilla into a mixing bowl. Blend at low speed for 1-2min (or beat together with a large spoon). Carefully stir in the blueberries.

4) Pour the batter into the tin; bake at 160°C or gas mark 2 for 40-45min until just set with a slight wobble and golden at edges. Leave to cool in the switched-off oven. 5) Once completely cool, remove from the tin and keep in the fridge until you’re ready to serve.

Recipe extracted from The Vegetarian Athlete’s Cookbook by Anita Bean (anitabean.co.uk)