Make-Ahead Cheesecakes With Berry Compote

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While cheesecake does supply a small amount of vitamin A and bone-building calcium, it's also quite high in fat, sugar, and surprisingly, sodium. Have an occasional sliver of cheesecake, but opt for more nutritious desserts most of the time.

Serves 4

8 gingernut biscuits
25g butter, melted
400g soft cheese
75g caster sugar
Finely grated rind and juice of 1 lime
3 tablespoons single cream
75g fresh raspberries
75g fresh blueberries
2 tablespoons grenadine


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1. Place the biscuits in a polythene bag and bash with a rolling pin to form fine crumbs. Tip into a saucepan or jug with the melted butter and mix well. Divide between 4 individual ramekins and press to form a firm base. Refrigerate while making the topping.

2. Beat together the soft cheese, sugar and lime rind and juice in a bowl until smooth. Fold in the cream, then spoon over the cheesecake bases and roughly spread. Refrigerate for 5 - 10 minutes while making the compote.

3. In a separate bowl, gently mix the berries with the grenadine.

4. Serve the cheesecakes with the berry compote spooned on top in the centre.




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Eating Cheesecake

Many supermarkets stock reduced-fat versions of cheesecake, and they are a slightly better option. If you make your own cheesecake, use reduced-fat cream cheese to cut the fat content of the dessert. Add nutrients to your cheesecake by smothering your slice in fresh fruit such as strawberries, raspberries or peaches. A bowl of fresh fruit with low-fat Greek yogurt is a healthier alternative that has a similar creamy texture and flavor. It's also significantly lower in fat than cheesecake.