Name: Orange and blueberry cheesecake
Prep time: 360 min
Cook time: 40 min
Total time: 400 min
Yield: 8
Ingredients: 250 gram low-fat cottage cheese; 220 gram extra-light spreadable cream cheese; 1 tablespoon finely grated orange zest; 1/2 cup caster sugar; 2 eggs, at room temperature; 1/4 cup plain flour; 1/4 cup self-raising flour; 1/4 cup skim milk; 100 gram frozen blueberries

Orange and blueberry cheesecake

A few simple ingredients blended together in a food processor results in this delicious, zesty cheesecake.

Serves 8

Prep

Cook

40M

Total

6H 40M

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Ingredients

250 gram low-fat cottage cheese

220 gram extra-light spreadable cream cheese

1 tablespoon finely grated orange zest

1/2 cup caster sugar

2 eggs, at room temperature

1/4 cup plain flour

1/4 cup self-raising flour

1/4 cup skim milk

100 gram frozen blueberries

Method

1.Preheat oven to 160°C (140°C fan-forced). Grease and line base and side of a 20cm (base diameter) round springform pan with baking paper. Place prepared pan on a baking tray.

2.Process cheeses, zest and sugar in a food processor until smooth. Add eggs, one by one, using the pulse button to process lightly until combined. Add flours and milk; process until just combined.

3.Pour mixture into prepared pan; level surface. Top with blueberries. Bake for 40 minutes or until just set at centre. Turn off oven. Let cheesecake cool completely in oven with the door ajar. Remove from oven; cover with plastic food wrap. Chill for 6 hours. Slice, then serve.

You could use a combination of your favourite frozen berries, or replace orange with lemon or lime. Price will vary.
Note

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