Tuesday, October 4, 2011


  • 175g/ ¾ cup cottage cheese
  • 150g/ 5 oz low fat natural yogurt
  • 15ml/1 tbsp wholemeal flour
  • 30ml/ 2 tbsp golden caster sugar
  • 1 egg
  • 1 egg white
  • Finely grated rind and juice of ½ lemon
  • 200g/7oz/2 cups blackberries

  1. Preheat the oven to 180°C/350°F. Lightly grease and line the base of an 18cm/7 in cake tin. Whizz the cottage cheese in a food processor or blender until smooth, or rub it through a sieve.
  2. Add the yogurt, flour, sugar, egg and egg white, and mix. Add the lemon rind and juice, and blackberries, reserving a few for decoration.
  3. Tip the mixture into the prepared tin and bake it for about 30-35 minutes, or until just set. Turn off the oven and leave for 30 minutes.
  4. Run a knife around the edge of the cheesecake, and then turn it out.
  5. Remove the lining paper and place the cheesecake on a warm serving plate. Decorate with the reserved blackberries and serve it warm.
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