Recipe

Orange and blueberry cheesecake

A few simple ingredients blended together in a food processor results in this delicious, zesty cheesecake.

Apr 30, 2009 2:00pm
  • 6 hrs preparation chill time
  • 40 mins cooking
  • Serves 8
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Ingredients

Orange and blueberry cheesecake
  • 250 gram low-fat cottage cheese
  • 220 gram extra-light spreadable cream cheese
  • 1 tablespoon finely grated orange zest
  • 1/2 cup caster sugar
  • 2 eggs, at room temperature
  • 1/4 cup plain flour
  • 1/4 cup self-raising flour
  • 1/4 cup skim milk
  • 100 gram frozen blueberries

Method

Orange and blueberry cheesecake
  • 1
    Preheat oven to 160°C (140°C fan-forced). Grease and line base and side of a 20cm (base diameter) round springform pan with baking paper. Place prepared pan on a baking tray.
  • 2
    Process cheeses, zest and sugar in a food processor until smooth. Add eggs, one by one, using the pulse button to process lightly until combined. Add flours and milk; process until just combined.
  • 3
    Pour mixture into prepared pan; level surface. Top with blueberries. Bake for 40 minutes or until just set at centre. Turn off oven. Let cheesecake cool completely in oven with the door ajar. Remove from oven; cover with plastic food wrap. Chill for 6 hours. Slice, then serve.

Notes

You could use a combination of your favourite frozen berries, or replace orange with lemon or lime. Price will vary.

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