From plot to plate: Light cheesecake with marinate strawberries 

TV gardener and cookery writer Sarah Raven dishes up the healthiest ways to enjoy your own produce

A delicious take on the classic cheesecake but wonderfully suited for the hot weather 

A delicious take on the classic cheesecake but wonderfully suited for the hot weather 

This delicious pudding contains berries, which are very good for you whether fresh or frozen, and coconut palm sugar, which has the same amount of calories as sugar but is more nutritious. You need to start making the cheesecake filling the day before.

Serves 6-8

402 calories per serving for 6, 302 for 8

For the crumble topping

  • 60g (2¼oz) wholemeal flour
  • 60g (2¼oz) hazelnuts, roughly chopped
  • 20g (1tbsp) rolled oats
  • A pinch of ground cinnamon
  • 40g (1½oz) coconut palm sugar (try Waitrose) or soft brown sugar
  • 40g (1½oz) cold unsalted butter, cut into chunks

For the cheesecake filling

  • 400g (14oz) quark (like cottage cheese, from supermarkets)
  • Finely grated zest of 1 lemon
  • Juice of ½ a lemon
  • 1tsp vanilla extract
  • 1tbsp poppy seeds, dry-fried
  • 60ml (2fl oz) clear honey
  • 60ml (2fl oz) maple syrup
  • 250g (9oz) live Greek yoghurt

For the marinated strawberries

  • 1kg (2lb 4oz) strawberries
  • Juice of 1 orange
  • Juice of 1 lemon
  • A little coconut palm sugar or soft brown sugar

Preheat the oven to 180°C/fan 160°C/gas 4. Place the topping ingredients in a bowl and rub together until they resemble breadcrumbs. 

Spread out the topping on a baking tray and bake for 7-9 minutes, stirring once halfway through. Remove from the oven and leave to cool. Put all the ingredients for the filling in a food processor and blend until combined, then chill overnight to firm up.

At least an hour before you’re ready to serve, hull the strawberries and cut them in half. Drizzle the orange and lemon juice over, then stir and add sugar to taste. Chill until ready to serve, stirring from time to time. To assemble, spoon layers of strawberries, cheesecake filling and topping into 6-8 serving glasses, then serve.

Good Good Food: Recipes To Help You Look, Feel And Live Well by Sarah Raven is published by Bloomsbury, priced £25. Offer price £18.75 (25% discount) until 28 May 2016. Please call 0844 571 0640 or visit www.mailbookshop.co.uk. P&P free on orders over £15. 

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