Cottage cheese cake with berries (lactose free)

Ingredients

• 300 g Cottage cheese, lactose free
• 180 g Berries, mix, like raspberries, red currants
• 40 g Cane sugar
• 110 ml Homemade condensed milk, lactose free
• 1 1/4 tbsp Water, boiling
• 2 1/8 tsp Gelatin, powdered, unflavoured
• 5/8 tsp Vanilla extract

Method

1. Line base of a 6cm deep, 22cm round springform pan with baking paper.
2. Place boiling water in a small, heat-proof jug and sprinkle over gelatine.
3. Using a fork, whisk until gelatine has dissolved.
4. Using an electric mixer, beat cottage cheese, sugar, and vanilla until smooth.
5. Gradually beat in evaporated milk and gelatine mixture.
6. Pour cottage cheese mixture into springform and scatter with berries, gently pushing them into the mixture.
7. Cover and refrigerate at least one night or until set.
8. Before serving, carefully separate the cake from the side of the form with a knife by running it around the cake, then open the form.
9. Slice before serving.