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Ingredients

• 115 g (4 oz) digestive biscuits
• 2 tbsp jumbo oats
• 55 g (2 oz) unsalted butter, melted
• 200 g (7 oz) cottage cheese
• 200 g (7 oz) curd cheese
• 4 tbsp fromage frais
• 1 whole egg
• 2 eggs, separated
• 4 tsp cornflour
• finely grated zest of 1 large lemon
• 115 g (4 oz) icing sugar, sifted
• 140 g (5 oz) blueberries
• To decorate:
• 55 g (2 oz) blueberries
• fresh mint leaves
• 1 tbsp icing sugar, sifted

Description

Compared To Most Cheesecake Recipes, This Version Isn’t Particularly High In Fat, As It Uses Cottage And Curd Cheeses Instead Of The Traditional Cream Cheese, And Is Lightened By Folding In Whisked Egg Whites Before Baking. The Delectable Filling Is Set

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