![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3R1mH5fFsavilW9cqUTla0gF9D2bsGWm4TVfNVQDEf2pe7-2BoJ6N3_0VqBf0NTiAPG5KjqNlW1ICAwDSvgMn5z3gFdITg2i1CaXTB_L-efTlfBFFRslxcvqdjYk9pgS86aEnq4ulrYk/s320/Picture+1175.jpg)
My Taiwanese friend is finally back in town, and we had organized the cooking on Sunday. I found a very interesting dessert cookbook which was on sale a while back entitled
A Year of Desserts by Martha Day. If you're a person with a sweet tooth, this book is a must. It has attractive, good-looking, step-by-step pictures. I wanted to convince a couple of people to come, I chose to bake a quick and light cheesecake. To make it light, it uses cottage cheese instead of cream cheese. Warning : this cheesecake is not as rich as the cheesecake using cream cheese.
Serves 6
Preparation Time : 15 mins
Baking Time : 1 hour
3/4 cup cottage cheese
2/3 cup natural yogurt
1 tbsp flour
3 tbsp white or brown sugar
1 egg + 1 egg white
juice of 1/2 lemon + lemon zest
170g fresh raspberries or blackberries
Procedure
1. Preheat oven to 350F. Slightly oil an 8-inch cake tin and line with parchment paper.
2. In a food processor, process cottage cheese until smooth.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilGq3hmyGrRQVs1rEHUmQtpQ0rJUU94B8Fcu88rxT2o7oeOkcaD9zErgPXQ06V8vaVrk_C85fol9PNkr4v49aaG9m3IHMeUCQSi13zl5bnAqoeRefYgEDPgm7I3vpdDVzfl_125zOSJMg/s320/Picture+1167.jpg)
3. Transfer cottage cheese in a large bowl and stir in yogurt, sugar, egg and egg white.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs9mtHOSqeL9dWuITM-uSrBqaWL8xxuEC-bIa_X4aJpy_5c_Sckn2LYBYwbXyV1rAhqmLQ8dAtGQH_xYwoqukNUwnAGHRINLNeqOHwELe8Goc0gXvLli7eHxEuU0NvKB9A04J2qpaMNxI/s320/Picture+1168.jpg)
4. Add lemon zest and juice. Fold in the berries.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJqWVniNTKBFH9Ko6D0CdcpOBy7OhJ8fe-KcLDr28gET62yG5S-gz4kvrmr14j8bb0x-vh7DAHtKj_ou-Z8qLedF1jSgvUPmMp0SjJKR4H0-D_ft0lFgNyQ__UzSk6JNJZ_Yz2qa6pmp4/s320/Picture+1172.jpg)
5. Transfer mixture to the cake tin. Bake for 30 minutes or until just set. Turn off the oven and leave for an additional 30 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQhb3a-rZiI8RNrjJkpt27D0R6LX4x81rvUcOxTjv_Ys19eQl4CEBJyRzlkhdQwEXeIBLZMwh842YKemNY06jOkWyMIuPoQS5ahTjaHmjK6GUAIQV-xbqe0ozVXivaW9uy92n2UReP9w8/s320/Picture+1173.jpg)
6. Run a knife at the edge of the cheesecake, and place it on a warm serving plate, removing the parchment paper. Serve warm.
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