cottage cheesecake

Dairy - vegetarian
16-20 portions

This is a very low fat cheesecake that my Synagogue friends enjoy. It is reminiscent of those I savoured 50 years ago but made with cottage cheese and yoghurt, bringing the cost of making it down. It also cheats by using up sponge either home made or as is often the case gluten free Israeli which is available at Pesach and usually reduced by now but with at least 6 more months on the sell by date! If you prefer use a biscuit or pastry base

Base
1 gluten free sponge made or bought

Cake
500g (16oz) cottage cheese passed mashed or blended down
500g (16oz) low fat plain yoghurt
3 large eggs
Rind of 1 unwaxed lemon
Juice ½ lemon x 2
100g (4oz) sugar
2 tablespoons corn flour (starch)
100g (4oz) raisins or sultanas
Pinch of salt

Preheat the oven to Moderately hot, 190°C, 165°C Fan, 375 °F/gas 5. Line the base of spring form tin 22cm (9ins) and grease the lining.

Beat the eggs and sugar till light and fluffy, grate in the lemon zest - don’t throw the lemon away. Add the cheese, yoghurt, juice of ½ a lemon, corn starch and salt and beat for about 5 minutes until light and fluffy. Gently fold in the sultanas

Cut up the sponge and line the base of the tin with it. Squeeze over the juice of the second ½ lemon and pour in the mixture, place in a preheated bake for about 35-40 minutes until set but still slightly wobbly.

Put it straight in the fridge - yes I know its hot but will prevent it splitting or if you prefer cool and then refrigerate. Let it rest for 3-4 hours before serving.

Gluten Free Low Fat Cheesecake