Cottage Cheese Blueberry Lemon Cheesecake recipe

Preparation Time: 40 minutes | Cooking Time: 2 hours

Cottage cheese is the star in this cheesecake, along with low fat cheese. It's tipped onto an oaty biscuit base and sweetened with meringue, blueberries and lemon zest, then topped with a sweetened blueberry and lemon sauce.


  • 125g digestives
  • 30g porridge oats
  • 60g butter, melted
  • 200g cottage cheese
  • 200g low fat soft cheese
  • 60g fromage frais of natural yoghurt, whatever you have in
  • 3 eggs, 1 whole, 2 separated
  • 5 tsp. cornflour
  • Zest of 1 large lemon
  • Juice of 1/2 lemon
  • 115g icing sugar
  • 150g blueberries
  • 50g blueberries
  • Juice of 1/2 lemon
  • Sweetener to taste


  1. Whiz digestives until they form fine crumbs in a food processor. Stir in the oats and butter, then press firmly into a lined 21xm springform cake tin. Bake for 5 minutes at 180C.

  2. Whiz cottage cheese and soft cheese until smooth in a blender. Add the fromage frais, 1 whole egg, 2 yolks, cornflour, lemon zest and lemon juice. Process until just combined and smooth. Set to one side in a bowl.

  3. Whisk egg whites until they form soft peaks with an electric whisk. Gradually whisk in the icing sugar and keep whisking until the mix forms stiff peaks. Fold half into the cheese mix, fold in the blueberries, then the rest of the egg whites, then layer over the digestive base.

  4. Bake cheesecake for 30 minutes, then cover with foil, turn temperature down to 160C and bake for another hour or until just set. Open the door, cool for half an hour, then cool on a wire rack completely before slicing.

  5. Make the sauce by combining blueberries, lemon juice, a dash of water and enough sweetener (or sugar) to taste. Heat gently for 3-4 minutes or until the berries start to pop and soften.

If you prefer, swap the lemon zest and juice for orange zest and juice. Recipe serves 6-8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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