This light cheesecake is best made with wild blackberries, bur cultivated once will do. You can also substitute them for other soft fruit such as raspberries or loganberries.
175g/ ¾ cup
150g/ 5 oz low fat
30ml/ 2 tbsp
golden caster sugar
1 egg white
Finely grated rind
and juice of ½ lemon
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.
Add the yogurt, flour, sugar, egg and egg white, and mix. Add the lemon rind and juice, and blackberries, reserving a few for decoration.
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.
Run a knife around
the edge of the cheesecake, and then turn it
Remove the lining
paper and place the cheesecake on a warm serving
plate. Decorate with the reserved blackberries
and serve it warm.
If you prefer to use canned blackberries, choose those preserved in natural juice and drain the fruit well before adding it to the cheesecake mixture. The juice may be served with the cheesecake, but this will increase the total calories.