Low Fat Blackberry Cheesecake

Low fat Blackberry Cheesecake is a delicious yet light dessert that everyone can enjoy - guilt free. Free


2 cups blackberries (can use frozen or fresh)
200g low fat cottage cheese
250g light cream cheese
2 tsp vanilla essence
3/4 cup caster sugar
2 eggs
1/3 cup semolina
1/4 cup self raising flour, sifted
1/4 cup buttermilk

Lay blackberries on paper towel and stand at room temperature if using frozen berries. Allow them to thaw. Line a 21cm springform cake tin with baking paper.

Using an electric mixer, beat cream cheese and cottage cheese until smooth. Add vanilla essence and sugar and beat well. Add eggs, one at a time, beating well after each addition. Stir in semolina and flour. Then stir in buttermilk.

Place tin on an oven tray and pour mixture into tin. Top with blackberries. Bake at 160 degrees celsius for 45 minutes. Turn oven off and allow cheesecake to cool in oven with the door slightly ajar. When cheesecake is completely cool, refrigerate.

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