Cottage Cheese Cheesecakes - Lemon & Cherry

 

Two new additions to the cottage cheesecake family. The first two recipes are listed below:

Strawberry Cottage Cheese Cheesecake
Pumpkin Cottage Cheese Cheesecake

Lemon cheesecake is a classic as it's sweet and creamy but has the tang of citrus fruit, whereas the cherry version contains sweet berries, similar to the strawberry cheesecake. I reduced the sugar content in the cherry recipe because the cherries contain plenty of natural sweetness.

Cottage Cheese Cheesecake - Lemon
Makes 4
Click HERE for a printable recipe card.

Ingredients:
- 225g / 8oz lowfat cottage cheese
- lemon zest
- 30ml / 2tbsp lemon juice
- 85g / 3oz nonfat Greek yogurt
- 1 egg
- 25g / 6tsp sugar, white
- 15g / 1.5tbsp flour
- cashew crust

Method:
First, let the cottage cheese sit in a sieve for 15 minutes so excess liquid can drain away.

In a food processor, blend the cottage cheese, lemon zest, lemon juice and yogurt until smooth. Add the egg, sugar, flour and blend.

Pour into a cake pan or individual dishes, on top of the cashew pie crust (if using).

Bake for 30 mins at 175C / 350F.

Cool completely and refrigerate for several hours before serving. ENJOY!

Cottage Cheese Cheesecake - Cherry
Makes 4
Click HERE for a printable recipe card.

Ingredients:
- 225g / 8oz lowfat cottage cheese
- 85g / 3oz cherries, pitted and chopped
- 85g / 3oz nonfat Greek yogurt
- 1 egg
- 15g / 4tsp sugar, white
- 15g / 1.5tbsp flour
- 1/2tsp vanilla extract
- cashew crust

Method:
First, let the cottage cheese sit in a sieve for 15 minutes so excess liquid can drain away.
In a food processor, blend the cottage cheese, cherries and yogurt until smooth.

Add the egg, sugar, flour, vanilla and blend.

Pour into a cake pan or individual dishes, on top of the cashew pie crust (if using), and bake for 30 mins at 175C / 350F.

Cool completely and refrigerate for several hours before serving. ENJOY!

Nutritional Information:

Cottage Cheese Lemon Cheesecake NI

Cottage Cheese Cherry Cheesecake NI