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Bittersweet Cheesecake




Source of Recipe


Internet


List of Ingredients




Crust:
1 cup wafer crumbs
2 tablespoons ground almonds or hazelnuts
3 tablespoons butter
1 tablespoon brown sugar

Filling:
2 envelopes unflavored gelatin
1 cup apple juice
3 cups cottage cheese
3 bananas, coarsely chopped
¼ cup sugar

Sauce:
2 cups fresh or thawed rhubarb, chopped
1 cup fresh or thawed strawberries, sliced
¾ cup sugar
2 tablespoons orange liqueur (optional)
2 tablespoons cornstarch, diluted in a little water

Garnish:
½ cup unsweetened roasted coconut, grated
lemon or lime zest
slices of strawberries , to taste


Recipe



Crust: In food processor, mix all crust ingredients. Pat into bottom of 9-inch springform pan.

Filling: In measuring cup, sprinkle gelatin on ¼ cup of the apple juice. Let it soften 5 minutes. Place measuring cup in a saucepan of hot water and heat slowly or until gelatin is dissolved. Remove from heat and set aside. In food processor, mix cottage cheese, bananas, sugar and remaining apple juice and blend until mixture is smooth. Add gelatin and mix. Pour into crust and refrigerate 3 to 4 hours or until firm.

Sauce: In saucepan, mix rhubarb, strawberries, sugar and orange liqueur. Bring to boil over medium-high heat and simmer 5 minutes. Thicken with cornstarch and water; mix well.

Turn out cake, nap with the sauce and sprinkle with coconut. Garnish with zest and strawberry slices.

Makes 12 servings.