Strawberry Cheesecake

Ingredients: The ingredient amounts are for one servings.

• Cottage Cheese 160g or 5.6oz, 0% fat
• Low-Fat Cream Cheese 100g or 3.5oz
• Egg 1
• Lemon Juice ½ lemon
• Light Butter 15g or 0.5oz
• Zero Calorie Sweetener 2 tbsp
• Cinnamon ¼ tsp
• Salt pinch
• Strawberries 100g or 3.5oz
• Raspberries 8
• Zero Calorie Sweetener 2 tbsp
• Vanilla Extract 2 tsp
• Salt pinch
• Oats 40g or 1.4oz

Instructions:

Preheat the oven to 180°C (160°C fan) / 350°F.

In a blender, combine the cottage cheese, low-fat cream cheese, egg, lemon
juice, sweetener, vanilla extract, and a pinch of salt. Blend until completely smooth
and silky. Set aside.

Blend the rolled oats in a blender or food processor until they form a fine flour.
Transfer to a small bowl and stir in the melted light butter, sweetener, cinnamon,
and a pinch of salt until it resembles a crumbly, damp sand texture.

Press the oat crumble mixture evenly into the bottom of a small oven-safe dish or
ramekin, flattening it down firmly with the back of a spoon. Pour the cheesecake
mixture over the top and smooth the surface. Bake for 30 to 45 minutes, until the
cheesecake layer is set with a slight wobble in the centre. The top should be lightly
golden at the edges.

Remove from the oven and allow to cool completely at room temperature. Once
cool, cover and transfer to the fridge. Leave to set overnight, or for at least 4 hours.

Spoon the strawberry compote (heated on low and mashed) generously over the
top just before serving. Enjoy chilled straight from the dish.