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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 10 |
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This cheesecake is gluten free and is also lower in fat than most cheesecakes. Ingredients:
500 g cottage cheese |
250 g low-fat ricotta cheese |
1/2 cup honey |
1 lemon, zest of |
1 lemon, juice of |
2 teaspoons vanilla essence |
4 egg whites |
30 g pure maize cornflour |
fresh fruit, chopped for topping |
Directions:
1. Preheat oven to 165°C.
2. In a food processor mix the cheeses until smooth.
3. Add the honey, lemon juice, rind, vanilla, cornflour and eggwhites.
4. Mix again until smooth and creamy.
5. Pour mixture into a 20cm springform tin which has been lined with baking paper.
6. Bake for 50 minutes to an hour until cheesecake is set.
7. Allow cheesecake to cool completely before releasing from tin.
8. For best results make the day aheads of serving and refrigerate overnight before removing from the tin.
9. When ready to serve top with a mixture of chopped fresh fruits such as strawberries and kiwifruit or bananas.
10. Drizzle with passionfruit pulp.
11. Could also be served topped with chocolate sauce or whatever else you like.
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