Description
A light and healthy Cottage Cheese Cheesecake that combines the creamy texture of fat-free cottage cheese and Greek yoghurt with a crunchy digestive biscuit base. Sweetened naturally with maple syrup and flavored with lemon zest, this gluten-free dessert is perfect for a guilt-free indulgence.
Ingredients
Base
- 130g digestive biscuits
- 3 tbsp butter or dairy-free butter, melted
Cheesecake Filling
- 300g fat-free cottage cheese
- 125g fat-free Greek yoghurt
- 1 medium egg
- 4 tbsp maple syrup
- 2 tbsp cornflour
- Zest of 1/2 lemon
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 180°C (160°C fan)/350°F to prepare for baking the cheesecake.
- Make the Biscuit Base: Place the digestive biscuits into a blender and process until you get fine crumbs. Mix in the melted butter thoroughly to combine.
- Prepare and Bake Base: Press the buttery biscuit crumbs evenly into the base of a 7-inch round loose-bottom cake tin. Bake this base in the preheated oven for 10 minutes to set.
- Prepare the Cheesecake Mixture: While the base is baking, blend together fat-free cottage cheese, fat-free Greek yoghurt, egg, maple syrup, cornflour, lemon zest, and a pinch of salt until smooth and creamy.
- Assemble and Bake: Pour the smooth cheesecake mixture over the pre-baked biscuit base and return the tin to the oven. Bake for 25-30 minutes until the cheesecake is set but slightly wobbly in the center.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool at room temperature. Then refrigerate it for a couple of hours to chill and fully set before serving.
Notes
- For a gluten-free option, use gluten-free digestive biscuits.
- Fat-free cottage cheese and Greek yoghurt keep this cheesecake light; full-fat versions can be used for a richer texture.
- Cornflour acts as a thickening agent and helps achieve a smooth, dense cheesecake consistency.
- Storing in the fridge overnight enhances flavor and texture.
