Strawberry Cheesecake
Strawberry Cheesecake
250g packet sweet whole meal biscuits crushed
½ teaspoon ground cinnamon
100g unsalted butter, melted
125g strawberries hulled
4 teaspoons caster sugar
Filling & Decoration:
500g low-fat reduced salt cottage cheese - chilled
90g ( ½ cup) icing sugar
200g natural yogurt
8 teaspoons lemon juice
3 teaspoons gelatin
125g strawberries
springs of lemon balm or mint to decorate
Mix together the crushed biscuits, cinnamon and butter in a mixing bowl. Use to line the base and side of a 23cm ceramic fluted flan dish. Chill for 10 minutes.
Puree the strawberries and sugar in a food processor spread over biscuit base.
Sieve the cottage cheese and icing sugar into a mix bowl. Add the yogurt, mix well.
Put the lemon juice in a small nonreactive pan; sprinkle the gelatin over. Dissolve over a very low heat.
Remove from heat and stir a little of the cheese mixture into the gelatin mixture. Add to the remaining cheese mixture and mix well. Spoon into the crumb crust case.
Chill for 4 hours. Decorate with the strawberries and lemon balm or mint just before serving.
NOTE: If you don't have a food processor or blender, you can puree the strawberries by pressing them through a sieve with a wooden spoon.
Alternatively use good quality strawberry jam instead of pureed strawberries to spread over the crumb crust.
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