Name: Low-fat lemon and blackberry cheesecake
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: 200 gram low-fat cottage cheese; 250 gram light spreadable cream cheese; 2 teaspoon finely grated lemon rind; 3/4 cup (165g) caster sugar; 2 eggs; 1/4 cup (55g) semolina; 1/4 cup (35g) self-raising flour; 1/4 cup (60ml) buttermilk; 200 gram fresh or frozen blackberries; icing sugar, for dusting (optional)

Ingredients

200 gram low-fat cottage cheese

250 gram light spreadable cream cheese

2 teaspoon finely grated lemon rind

3/4 cup (165g) caster sugar

2 eggs

1/4 cup (55g) semolina

1/4 cup (35g) self-raising flour

1/4 cup (60ml) buttermilk

200 gram fresh or frozen blackberries

icing sugar, for dusting (optional)

Method

1.Preheat oven to 160ºC (140ºC fan-forced). Grease a 20cm springform tin and line base with baking paper. Place tin on oven tray.

2.Beat cheeses, rind and sugar in a medium bowl with electric mixer until smooth; beat in eggs, one at a time. Stir in semolina and sifted flour, then buttermilk.

3.Pour mixture into tin, sprinkle with blackberries and bake about 1 hour. Cool cheesecake in oven with door ajar.

4.Refrigerate cheesecake 3 hours or overnight.

5.Serve dusted with sifted icing sugar, if desired.

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Ingredients

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