Low-fat lemon and blackberry cheesecake

  • 1 hr cooking
  • Serves 8
  • Print


Low-fat lemon and blackberry cheesecake
  • 200 gram low-fat cottage cheese
  • 250 gram light spreadable cream cheese
  • 2 teaspoon finely grated lemon rind
  • 3/4 cup (165g) caster sugar
  • 2 eggs
  • 1/4 cup (55g) semolina
  • 1/4 cup (35g) self-raising flour
  • 1/4 cup (60ml) buttermilk
  • 200 gram fresh or frozen blackberries
  • icing sugar, for dusting (optional)


Low-fat lemon and blackberry cheesecake
  • 1
    Preheat oven to 160ºC (140ºC fan-forced). Grease a 20cm springform tin and line base with baking paper. Place tin on oven tray.
  • 2
    Beat cheeses, rind and sugar in a medium bowl with electric mixer until smooth; beat in eggs, one at a time. Stir in semolina and sifted flour, then buttermilk.
  • 3
    Pour mixture into tin, sprinkle with blackberries and bake about 1 hour. Cool cheesecake in oven with door ajar.
  • 4
    Refrigerate cheesecake 3 hours or overnight.
  • 5
    Serve dusted with sifted icing sugar, if desired.

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