BROWN SUGAR VANILLA CHEESECAKE

For the crust

1. 100 grams chocolate digestive cookies
2. 1 tablespoon Earth Balance

For the filling

1. 8 oz. (225 grams) light cream cheese
2. 750 grams fat-free cottage cheese
3. 30 grams all purpose flour
4. 30 grams cornstarch
5. 1 tablespoon vanilla custard powder
6. 4 eggs
7. 1 cup brown sugar
8. 1 tablespoon vanilla extract
9. juice from half a lemon

Instructions

1. Crush the digestive cookies in a food processor (if you don't have one, use a rolling pin!) and add melted butter and pulse again.
2. Press cookie crumbs into a baking pan (a 20-22cm one) and set aside.
3. Beat cheeses with sugar, custard powder and flour. You can use the food processor too. Beat in the eggs, vanilla extract and lemon juice and process until creamy.
4. Pour into pan.
5. Bake at 150ºC for 20 minutes. Turn the heat to 180ºC and bake for 50-60 minutes more or until set. This depends on your oven. When you turn off the oven, let the cheesecake there for 10 minutes more or so.
6. Let it refrigerate overnight.

Notes

1. -If the cheesecake browns too quickly, you can over it with tinfoil.
2. - This is the sauce I used. Add 2tbsp more of cream than stated in the recipe and a pinch of instant coffee granules for a latte caramel flavor.
3. -Low sodium cottage cheese is best for this.
4. -A 200kcal slice is a bit smaller than the one in my pictures, but that one is HUGE in real life, and could totally feed two hungry people.

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