I go through phases of flavours, I think. It was lemon at one point, and now it’s banana. Also, as per my last post, as everyone is currently on a healthy kick, I felt obliged to healthify my recipes.
So a bit of background on this bake: I bought a huge tub of fat-free cottage cheese from the supermarket last week when I was on a “health kick”, only to realise that I don’t actually like cottage cheese. It’s the same with avocado; the few times I’ve tried it plain or with eggs, I did not like it, so I only have avocado in guacamole now.
So what does one do with food that one does not like? I will not bin it – that is food wastage. So the thing to do here is to incorporate it into my latest bake!
The thing to understand about cottage cheese is that it’s not really something you can swap with cream cheese directly, because cream cheese texture is divine and cottage cheese is like, lumpy. So you have to put the cottage cheese through a blender first. And I don’t like to wash up too, so I always try to use the minimal amount of equipments, plates, bowls, etc. This is why this recipe is the lazy way, because I just blend everything together!
Very lazy, slightly healthy, banana cottage cheesecakeMakes: a 9″ or 10″ cheesecake (serves 12)Ingredients:50g peanut butter
150g McVities Hobnobs
600g fat-free cottage cheese
200g low fat creme fraiche
17g Splenda granular
230g bananas, mashed
2 tablespoons cornflour
2 teaspoons vanilla pasteMethod:
- Preheat oven to 175 deg C and line a 9″ or 10″ springform tin.
- Gently melt peanut butter in a microwave on low heat. Process Hobnobs in a food processor until you get a crumb-like texture. Pour in peanut butter and process until mixed in.
- Press the mixture onto the base of your lined springform tin, making sure the mix covers all of the base, and chill in the refrigerator for 20 minutes.
- Put all the other ingredients into a blender and blend in high until well mixed, scraping the sides a few times to make sure everything is mixed in. It will look like cottage cheese banana smoothie, because that’s basically what it is at this point.
- Take the chilled base out if the refrigerator and pour the filling into the prepared tin.
- Bake in preheated oven for 15 minutes, and then lower the temperature to 100 deg C and bake for another 60-75 minutes until the centre is still slightly wobbly.
- Turn the oven off, wedge the oven door slightly open with a wooden spoon and leave the cheesecake in the oven to cool slowly.
- Once cooled, refrigerate for 6 hours uncovered. Remove from tin, slice and serve with a drizzle of toffee sauce (or salted caramel… mmm!) and a sprinkling of chopped pecans if desired.
The blender, as you’ve probably surmised, will cause the filling to have millions of tiny little frothy bubbles. The baking will get rid of some of them, but what’s leftover will give a slightly airy texture to your cheesecake, so not necessarily a bad thing!
Taste-wise, it tastes of banana (obviously) with a slight tang from the creme fraiche. You can also taste a hint of the cheese, so if you don’t like cheese… why are you looking at a cheesecake?!
It’s also not as dense as normal cheesecake, but it cuts through fine.
If you are wondering about the nutritional profile of this cake, here you go!
I’ve done it without sauce/nuts topping, so if you are adding a topping, you need to add the calories! I actually think 165kcal for a slice of cheesecake is pretty good, so I’m going to go and get me some more. 😛