Julia's B'currant Cheesecake
Member recipe by juliaclaxton
A very low fat, really healthy delicious sharp blackcurrant cheesecake which is good to your tastebuds, your waistline and your heart.
- For the cheese:
- 250g tub of virtually fat free cottage cheese (eg Langley Farm from Asda)
- 500g tub of Total 2% (from Asda - for no fat use Total 0% but less creamy taste)
- 28g Cornflour
- 2 level tsp Canderel
- 1 sachet Hartley's blackcurrant 'sugar free' jelly
- For the crumb base:
- 2 McVities Digestive Lights biscuits (from their 'new lowest ever saturated fat' range)
- 4 McVities Rich Tea Lights biscuits (from their 'new lowest ever saturated fat' range)
- 28g Bran Flakes
- For the topping:
- 400 ml frozen or fresh blackcurrants
- 2 level tsp gelatine crystals
- 2 level tsp 'low sugar' blackcurrant jam
- 1 tsp Canderel
- To make the cheese part, blend the cottage cheese until smooth and then mix this together with the Total, the cornflour and the Canderel in a mixer or by hand
- dissolve the jelly in 100ml of 'just boiled' water. When dissolved top up to 150ml with cold water
- pour the jelly mixture into the cheese mixture and mix well with mixer or by hand - can be a bit splashy!
- For the base - grind the biscuits and bran flakes into crumbs and then line your serving dish with these. Press them down gently. Carefully spoon the mixture onto the base. Leave to chill in the fridge for 2 hours.
- Once the main part of the cheesecake is set you can make the blackcurrant topping.
- To make the topping dissolve the gelatine in 200ml boiled water (sprinkle the gelatine crystals into the water - if they don't dissolve put the bowl in the microwave for 10 secs), add the jam and stir in until the jam has dissolved in evenly, add the canderel and the blackcurrants and stir together crushing some of the blackcurrants to make a rich colour. Carefully place on top of chilled cheesecake and leave in fridge for another hour.