Belated Eid Mubarak to everyone celebrating! Of course, I have been busy celebrating after the long month of fasting! I was planning to publish this post on Eid day, since it’s a sweet dish, but did not get around to it! The whole month, I was indulging in all sorts of yummy stuff, but they were not Ramadan specific food. I was eating a lot of carbs and cheese, and lots of weird combination of food products, which obviously was a result of fasting all day. So, I apologise for not providing traditional Ramadan specific products, if you were expecting that.

This cheesecake is super delicious and you will never realize that it is the low fat version. So I have taken all the good things and put it in there but in smaller quantities so the taste is there but not so much of the calories. For the first step, I crumbled the Oreos and sugar free cookies, to make a delicious base. Then I Switched full fat cream cheese with low fat version plus added in the cottage cheese. I did not add low fat cottage cheese, because I have been reading and watching news about this, and the experts say if you buy the low fat version of cottage cheese, it does not really make a difference from the regular version, so therefore I just maximise on the regular one! Hope you enjoy it!

Ingredients:

• 1 cup Blueberries
• 7 Oreos
• 7 Sugar free cookies
•  8 ounce  low fat cream cheese, softened
• 16 ounce cottage cheese
• 2 Tbsp Becel (or butter), softened
• 1 egg
• 1 cup granulated sugar

Method:

Place the Oreos and sugar free cookies  in a small food processor and make crumbs.

This will form the base for the cheesecake.

Add the softened butter in a 9-inch springform pan.

Place the crumbled cookies in the pan. Firmly place down.

Pre-heat oven to 350 F.

Bake for 10 minutes. Remove from oven and allow to cool.

Meanwhile, place eggs, sugar, cream cheeses and cottage cheese in a blender. Blend until smooth and creamy. Add blueberries and blend into cream cheese mixture until well combined.

Pour cheesecake filling into springform pan.

Bake in oven for 50 minutes, until the center is set. Open the doors of the oven and allow to cool for a further 10 minutes, so the cheesecake does not crack.

Remove from oven and cool further on a wire rack.

Carefully remove rim of pan, then chill for a few hours.

Serve with ice- cream of your choice.

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