Anne’s Cottage Cheesecake

A simple high protein cheesecake.


  • 120g digestive biscuits, crushed
  • 50g Longley Farm Butter, melted
  • 500g plain cottage cheese
  • 200ml Longley Farm Natural Yogurt
  • 1 x 135g block of jelly dissolved in 50ml of boiling water


  • Combine the melted butter and crushed digestives. Press down firmly into a tin.
  • Blend the cottage cheese, yogurt and dissolved jelly, allowing to cool slightly before pouring over the bisuit base.
  • Transfer to the fridge to set.

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