Gluten Free Cheesecake

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 10
• 500 g cottage cheese
• 250 g low-fat ricotta cheese
• 1/2 cup honey
• 1 lemon, zest of
• 1 lemon, juice of
• 2 teaspoons vanilla essence
• 4 egg whites
• 30 g pure maize cornflour
• fresh fruit, chopped for topping

Recipe

• 1 preheat oven to 165°c.
• 2 in a food processor mix the cheeses until smooth.
• 3 add the honey, lemon juice, rind, vanilla, cornflour and eggwhites.
• 4 mix again until smooth and creamy.
• 5 pour mixture into a 20cm springform tin which has been lined with baking paper.
• 6 bake for 50 minutes to an hour until cheesecake is set.
• 7 allow cheesecake to cool completely before releasing from tin.
• 8 for best results make the day aheads of serving and refrigerate overnight before removing from the tin.
• 9 when ready to serve top with a mixture of chopped fresh fruits such as strawberries and kiwifruit or bananas.
• 10 drizzle with passionfruit pulp.
• 11 could also be served topped with chocolate sauce or whatever else you like.