Raspberry & oat cheesecake

Ingredients

• 150 g Cottage cheese, low fat
• 1.8 pcs Egg
• 30 g Oat flakes
• 50 g Nature yogurt
• 5/8 tsp Grated zest of lemon
• 7/8 pcs Banana, mashed
• 60 g Raspberries, fresh or frozen
• 1 g Unsalted butter

Method

1. Preheat the oven to 170 Degrees (340 F).
2. Beat the eggs and add the rest of the ingredients except the raspberries.
3. Line the bottom of an 18 cm diameter cake tin with parchment paper.
4. Pour the mixture into the cake tin and leave to stand for 10-15 minutes to allow the oatmeal to soak in.
5. After that, add the raspberries and put the cake into the oven. Bake for 25-30 minutes. If the top starts to get too brown, cover with foil!
6. Check with a pin test, and when done, turn off the oven and leave it in for another 5 minutes, then remove and cool to room temperature.
7. Refrigerate for a couple of hours and serve with fresh fruit or homemade vanilla yogurt.