White Chocolate, Blueberry and Rosemary Infused Cheesecake
Recipe by @slimmingworldxgemx
Recipe by @slimmingworldxgemx
- 45 minutes
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Prep time - 8 portions
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Servings - Easy
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Difficulty
Ingredients
- 350 g digestive biscuits
- 100 g Flora
- 300 ml Elmlea Double Light
- 100 g tofu blended
- 50 g icing sugar
- 1 tbsp vanilla essence
- 150 g dairy free white chocolate
- 2 sprigs rosemary
Topping
- fresh blueberries
- shavings white chocolate
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Crush your biscuits and mix with melted flora, press in to a lined cake or cheesecake tin.
- Blend the tofu (used to gain the consistency of cheesecake) with the chopped rosemary and vanilla essence.
- Meanwhile whip up the Elmlea Double and icing sugar until thick then store through, set aside and melt the chocolate, once cooled slightly stir through the cream mix and add in the blended mix.
- Top your biscuit base and leave to set in the fridge topping with fresh blueberries and shavings of chocolate.
- Enjoy!
