This cheesecake is not only light, creamy and naturally sweet, it’s also a good source of protein since it contains cottage cheese and full-fat Greek yoghurt
| Created by | Spinneys |
| Prep time | 20 minutes |
| Chilling Time | 4+ hours |
| Cook time | 45 minutes |
| Serves | 8 |
| Cuisine | American |
| Diet | Other |
| Preparation | Moderate |
| Calories | 426 |
| Fat | 29.7g |
| Saturates | 16.4g |
| Carbs | 30.9g |
| Sugars | 15.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the base, add the sugar-free digestive biscuits to a food processor and pulse until fine. Melt the butter or oil in the microwave. Mix the butter, or oil, and biscuits together until the mixture resembles wet sand. Press the mixture firmly into the base of a 20cm round tin, smoothing it out with the back of a spoon. Place in the refrigerator to chill while you prepare the filling.
For the filling, start by juicing the lemon and washing the berries. Hull the strawberries.
In a small bowl, sprinkle the gelatine over the cold water and let it bloom for 5 minutes.
Place the cream cheese, Greek yoghurt and cottage cheese in a blender or food processor and blitz until smooth. Add the honey, lemon juice and half the berries. Blend again until smooth.
Warm the gelatine mixture gently in the microwave until the gelatine dissolves completely. Allow to cool slightly before mixing into the cream cheese mixture until fully incorporated.
Pour the mixture over the chilled biscuit base, smooth the top and refrigerate for at least 4 hours or overnight until firm.
When ready to serve, carefully release the cheesecake from the tin and top with the remaining fresh berries and edible flowers.
