Diabetic Cherry Cheesecake

Ingredients:

For the Cheesecake:
160g Cottage cheese
Artificial sweetener; equal to 6 tbsp sugar
1 tbsp freshly-grated lemon zest
1/2 tsp vanilla extract
2 eggs, separated
60ml evaporated skim milk
50g Instant non-fat milk powder

For the Cherry Topping:
150g Sweet cherries, pitted
60ml cherry-flavoured beverage; dietetic
artificial sweetener; to taste
1/4 tsp cherry extract

Method:

Begin with the cheesecake: Combine the cottage cheese, sweetener, lemon zest, vanilla extract, egg yolks, evaporated milk and milk powder in a blender and blitz until smooth (about 1 minute). Transfer to a bowl and set aside. In a thoroughly clean and dry bowl beat the egg whites until they stand in stiff peaks then fold into the cheese mix. Transfer to a springform cake tin (about 25cm in diameter) then transfer to an oven pre-heated to 170°C and bake for about 40 minutes, or until firm. Remove from the oven and set aside as you prepare the topping.

Once the cheesecake has cooled combine the cherries and cherry-flavoured beverage in a saucepan. Cover and simmer until tender and all the liquid has evaporated (about 40 minutes). Take off the heat, sweeten to taste then allow to cool before spreading over baked cheesecake. Return to the oven and bake for 5 minutes more. Take out of the oven and set aside until completely cooled. Chill in the refrigerator for at least 3 hours before removing the sides of the cake tin and serving.