Christmas is nearly here and rush is on to get organised. If you are seeking a healthy option for a sweet treat this cake is for you.
I have made it plenty of times and it is always good. You can use any berries you like, fresh or frozen, i used raspberries and karakaberries as that is what looked good in the supermarket. Blueberries are great in this.
It is a quick easy option when there is already so much cooking to do over the next couple of days. This recipe is a good old Woman’s Weekly classic. Enjoy!
Low Fat Lemon and Berry Cheesecake
200 grams low-fat cottage cheese
250 grams light cream cheese
2 teaspoons lemon rind
3/4 cup caster sugar
1/3 cup semolina
1/4 cup self-raising flour
1/4 cup buttermilk
200 grams berries
Preheat oven to 160 degrees celsius. Grease a 20cm spring form tin and line with baking paper.
Beat cheeses, rind and sugar with electric mixer till smooth. and beat eggs in one at a time.
Stir in semolina, sifted flour then buttermilk.
Pour mixture into a tin, sprinkle with berries and bake for 1 hour. Cool cheesecake in oven with door ajar.
Refrigerate for 3 hours or overnight, dust with icing sugar and serve.