Blueberry Kvarg Cheesecake Recipe

Blueberry Kvarg Cheesecake

The blueberry kvarg I used had blueberries already mixed with the kvarg. The kvarg contained 0.2% fat, compared with over 30% for regular cream cheese. Considering the significantly lower fat content, I expected the texture and taste to be quite different. It wasn’t, which was a pleasant surprise. Perhaps the difference in taste would be noticeable for unflavoured or vanilla cheesecake.

As another added plus, kvarg is cheaper than cream cheese. So if you are looking for a low fat cheaper alternative for your cheesecake, kvarg is worth considering.

Ingredients

Filling

500 g blueberry kvarg

2 large eggs

50 ml sugar

2 tablespoons flour

1 teaspoon vanilla extract

¼ teaspoon salt

Base

1 cup coconut oil graham cracker crumbs (or regular graham cracker crumbs)

2 tablespoons butter, melted

1 tablespoon sugar

Method

1.      Line the base of a 20cm-round springform tin with baking paper.

2.      Add melted butter to the cracker crumbs and sugar. Mix well, place in the baking tin and flatten. Bake at 150°C/350°F for 5 minutes.

3.      To make the filling, cream kvarg, sugar, eggs, flour, vanilla and salt with a whisk until the mixture is smooth.

4.      Pour batter over the base and bake at 160°C/325°F until the centre is almost set, about 40-50 minutes.

5.      Remove from oven and run a metal spatula around the rim of the pan to loosen the cheesecake. This helps prevent cracking. Let the cheesecake cool for about 20-25 minutes before covering and placing in the refrigerator. Refrigerate for 4 to 6 hours or overnight before serving.

Blueberry Kvarg Cheesecake

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