How to Make Lemon Cheesecake Squares

Ingredients

• Spray oil
• 3 large eggs
• 300 g ricotta
• 200 g fat-free greek yogurt
• 2 lemon zest
• 2 tbsp lemon juice
• 2 tbsp Total Sweet
• 125 g blueberries
• 1 tsp icing sugar, sifted, to decorate (optional)

• 85 g gluten-free rolled oats
• 40 g ground almonds
• 2 tbsp Total Sweet
• 1 tsp ground cinnamon
• 4 tbsp low-fat spread, melted

1. Heat the oven to 160°C/fan 140°C/ gas 3. Line a 20x20 cm (or 16x26 cm) baking tin with non-stick baking paper and spray with oil.
2. To make the base, whiz the oats in a food processor until finely chopped. Transfer to a medium bowl. Add the ground almonds, Total Sweet, cinnamon and melted spread and stir until well combined. Press the mixture into the prepared tin with the back of a spoon to form a thin base. Bake for 8–10 min or until light golden. Set aside to cool.
3. Meanwhile, make the cheesecake filling. Put the remaining ingredients, apart from the blueberries and icing sugar, in a large bowl and beat using a handheld electric beater until smooth and well combined.
4. Carefully pour the filling over the base. Smooth the surface with the back of a spoon. Bake for 20–25 min or until just set (the filling should have a slight wobble). Set aside to cool completely.
5. Cover and chill until ready to serve, then cut into 12 squares and remove from the tin. Top with the blueberries and dust with icing sugar, if using, to serve.