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    Strawberry Cheesecake

    Strawberry Cheesecake

    250g packet sweet whole meal biscuits crushed
    � 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 ( � 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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