Sweetened with natural fruits and a little maple syrup, this cheesecake combines ricotta and yogurt for a lower-fat, yet rich and creamy texture
- 50g butter, plus a little for greasing
- 1 tsp maple syrup
- 75g oatcakes, finely crushed to crumbs
- 40g ground almond
- 2 bananas
- 2 x 250g tubs ricotta
- 150g pot natural bio yogurt
- 4 large eggs, beaten
- 2 tbsp maple syrup
- 2 tsp vanilla extract
- 2 tbsp ground almonds
- 140g blueberries
MethodMelt the butter and syrup in a pan, then stir in the oatcakes and almonds until well mixed and coated. Press firmly into the base of the tin to make a compact layer, then bake for 10 mins. Remove from the oven and increase it to 240C/220C fan/gas 9.
- 200g buttery biscuit (we used Fox's Butter Crinkles)
- 200g cream cheese
- 200ml double cream
- 6 tbsp icing sugar
- 2 tsp vanilla extract
- 500g strawberry, halved or quartered
- 8 jars with lids
- Blitz the biscuits to crumbs in a food processor or in a bowl with the end of a rolling pin. Divide the biscuit crumbs between the jars.
- In a large bowl, whisk the cream cheese, cream, 5 tbsp icing sugar and the vanilla extract until softly whipped. Tip half the strawberries and the remaining sugar into another bowl and crush with a fork to a purée. Ripple the purée through the cream and divide between the jars. Top each cheesecake with remaining strawberries, secure the lids and chill until ready to pack up. Transport in a cooler bag.
- 1 x classic pancake recipe (see 'Goes well with')
- 250g tub mascarpone
- 1 tsp vanilla extract
- 3 tbsp caster sugar, plus a little extra for sprinkling
- 1 egg yolk
- 50g unsalted butter
- 6 small eating apples, peeled, cored and cut into 8
- 200g blueberries
- ½ tsp ground cinnamon
- 200g blueberries
- 3 tbsp caster sugar
- squeeze fresh lemon juice
- Prepare pancakes following the classic recipe (see 'Goes well with').
- Beat together the mascarpone, vanilla extract, 1 tbsp of the sugar and the egg yolk until smooth and thoroughly combined, set aside. Melt half the butter in a large frying pan and add half the apples and half the remaining sugar. Cook until the apples are tender and starting to caramelise. Remove from the pan and cook remaining apples in the same way. Set aside. Add the blueberries to the pan, cook for 1-2 mins until they start to soften, remove from the pan and add half to the apples.
- Place all the ingredients for the sauce in a saucepan with 75ml of water and cook over a low heat until the blueberries start to break down. Push the mixture through a fine nylon sieve, taste and add sugar or lemon juice if needed. Add the reserved softened blueberries and pour into a jug for serving.
- Heat the oven to 180C/160C fan/gas 4. Lay the pancakes out on a work surface and divide the mascarpone mixture into the middle of each pancake in a neat dollop. Top the mascarpone with the apple and blueberry mixture and fold over the sides of the pancakes to completely encase the filling in a neat square parcel. Arrange the blintzes in an ovenproof dish seam side down and scatter with a little caster sugar plus a pinch of ground cinnamon.
- Bake on the middle shelf for about 10-15 mins or until warmed through. Serve 2 blintzes per person with the blueberry sauce alongside in a jug.
- 3 tbsp butter
- 4 tbsp demerara sugar
- 2 small eating apples, peeled, cored and diced
- pinch each ground allspice and cinnamon
- 75g blueberry
- 500g pack puff pastry
- little plain flour for rolling
- 1 egg, beaten
- First make the filling: melt the butter and 3 tbsp of the sugar in a medium saucepan. Stir in the apples and spices and cook for 5 mins, until the fruit is slightly softened but not cooked. Remove from the heat and stir in the blueberries.
- Roll the pastry out on a lightly floured surface to £1 coin thickness. Cut out 8 x 11cm squares. Prick the squares all over with a fork and transfer to a baking tray.
- Divide the filling between the pastry squares, spooning it into the centre of each square. Bring the four corners into the centre of each square and pinch together edges using a little of the egg to help stick. Brush all over the danishes with the rest of the egg. They can be covered and chilled for a few hours now.
- Heat oven to 220C/200C fan/gas 7. Dust with the remaining demerara and cook for 20 mins until the pastry is golden. Don’t worry if they pop open while cooking – they look even prettier.