This chilled orange cheesecake is significantly lower in fat than many classic cheesecakes. Instead of rich and indulgent cream cheese this recipe uses cottage cheese and fromage frais to produce a deliciously cream cake with a distinctive texture.

Ingredients: (Serves 8)

• 110 g/4 oz finely ground digestive crumbs
• 50 g/1¾ oz low-fat spread, melted
• 285 g/10 oz cottage cheese
• 200 g/7 oz fat-free fromage fraise (or substitute fromage blanc)
• 130 g/4½ oz caster sugar
• Finely grated zest of 2 large oranges
• Juice of 1 lemon
• 2 teaspoons cornflour, dissolved in 2 teaspoons water
• 4 eggs

Method:

Grease a 20-cm/8-inch round springform cake tin. Stir the crumbs into the melted low-fat spread. Press the crumbs into the base of the prepared tin. Cover and chill for at least 30 minutes. Wrap the tin in two layers of aluminum foil.

Press the cottage cheese through a fine sieve twice, then beat with the fromage fraise and sugar until smooth and creamy. Stir in the orange zest, lemon juice and cornflour mixture. Beat in the eggs one at a time.

Pour the mixture over the crumb base. Place the cake tin in a large roasting tin, then pour boiling water around the cake tin to about 2.5-3.5 cm/1-1½ inch deep. Bake for about 50 minutes until set (but still with a wobble in the center).

Remove from the oven and leave to cool. Chill for at least 4 hours before turning out.