Light Blackberry Cheesecake Recipe a slightly strange consistency and a plain flavour. You get excited eating the blackberries, which admittedly are tasty when baked but really shouldn’t be the highlight.
2 cups (200g) frozen blackberries
200g tub low-fat cottage cheese
250g tub light spreadable cream cheese
2 teaspoons vanilla extract
3/4 cup (165g) caster sugar
1/3 cup (55g) semolina
1/4 cup (35g) self-raising flour
1/4 cup (60ml) buttermilk
Place blackberries in a single layer on absorbent paper; stand at room temperature until thawed.
Preheat the oven to moderately slow (160°C).
Grease a 20cm springform tin; line the base with baking paper.
Beat cheeses, vanilla extract and sugar in large bowl with an electric mixer until smooth. Add the eggs one at a time, beating until combined. Stir in the semolina and sifted flour, then buttermilk.
Pour the mixture into the prepared tin. Top with the blackberries.
Bake in a moderately slow oven for about 45 minutes or until just firm. Cool in the tin.
Serve dusted with sifted icing sugar, if desired.
|Light Blackberry Cheesecake Recipe|