Fat to Fit Blog XXIV: Baked Berry Cheesecake Recipe

This recipe was inspired by a recipe in a healthy eating recipe book bought at a carboot and has needed a little tweaking thus two cheesecakes have been made in our house in the last 2 days but at only 118 calories for a quarter of it, I can pig out a little :) Its got more a moussey texture than normal cheesecake but then again it doesn't have a butter biscuit base, or full fat soft cheese :) I did hear you could make the biscuit base of normal cheesecakes with crushed biscuits and use egg white instead of melted butter but have not tried that idea.

Baked Berry Cheesecake

Ingredients

175g low fat cottage cheese or quark (fat free cream cheese)

150g low fat natural yoghurt

1 tbsp of wholemeal flour

2 tbsp of golden caster sugar

1 egg

1 egg white

finely grated rind and juice of 1/2 lemon

150g soft berries (blackberries, blueberries, raspberries, cranberries or a mix of them all)

Instructions

1. Preheat oven to Gas Mark 5 and lightly grease and line a 7in cake tin
2. Whizz the cottage cheese with a handblender/processor until smooth. If using quark then you can eliminate this step.
3. Mix the whizzed cottage cheese/quark with the yoghurt, flour, sugar, egg and egg white until smooth then add the lemon rind, lemon juice and black berries and lightly stir the mixture.
4. Tip the mixture into the prepared tin and bake it for 50-55 minutes. Turn off the oven and leave the cheesecake in the oven for 30 minutes.
5. Run a knife edge around the edge of the cheesecake and turn it out on to a serving plate and remove the lining paper.
6. You can either serve it straight away warm (like the recipe originally suggested) or like I did refrigerate it for an hour so it's a little more set.

In the whole cheesecake there is 470 calories, so per quarter of it is 118 calories and per eighth is 59 calories so very much a healthy treat :)