Ingredients:
500 g cottage cheese
250 g low-fat ricotta cheese
1/2 cup honey
1 lemons, zest of
1 lemons, juice of
2 teaspoons vanilla essence
4 egg whites
30 g pure maize cornflour
fresh fruit, chopped for topping
Directions:
Preheat oven to 165 C.
In a food processor mix the cheeses until smooth.
Add the honey, lemon juice, rind, vanilla, cornflour and eggwhites.
Mix again until smooth and creamy.
Pour mixture into a 20cm springform tin which has been lined with baking paper.
Bake for 50 minutes to an hour until cheesecake is set.
Allow cheesecake to cool completely before releasing from tin.
For best results make the day aheads of serving and refrigerate overnight before removing from the tin.
When ready to serve top with a mixture of chopped fresh fruits such as strawberries and kiwifruit or bananas.
Drizzle with passionfruit pulp.
Could also be served topped with chocolate sauce or whatever else you like.
Servings: 10
Time preparation: 20 min.
Time total: 70 min.