This is my new absolute favorite! I made it 3 times in the past 5 days and I could make even more if I was not leaving for Poland in a day!
For the filling:
300g cream cheese (e.g. Philadelphia)
300g Greek yogurt
200g tagatose (or equivalent sugar)
For the cookie base:
150g Speculoos or Petit Beurre biscuits
50g unsalted melted butter
For the swirls:
150g fresh or frozen blueberries
1 spoon tagatose
Heat the oven to 180C. Crush the biscuits in a food processor (or put in a plastic bag and bash with a rolling pin) and mix them with butter. Press into a cake tin.
Beat the cream cheese with greek yoghurt, eggs and tagatose (you can also add a few drops of vanilla extract). Pour the mixture into the tin.
In a small pan, mix blueberries, 2 table spoons of water and tagatose together heat for 3min. Pour the blueberry swirl mixture across the cheesecake. Using a chopstick, swirl to mix the cream cheese filling and blueberry mixture.