Strawberry-topped cheesecake:
Base:
3 Tbsp ‘Lite’ margarine, melted
200g whole-wheat digestive biscuits, crushed
Filling:
4 large eggs, separated
1 x 225g carton fat free smooth cottage cheese
150ml plain fat-free yoghurt
30ml lemon juice
15ml sugar
5ml vanilla essence
2.5 ml grated lemon zest
15ml cake flour
15ml custard powder
Strawberry Topping:
400g fresh strawberries, washed, stems removed and cut in half
10ml gelatine
125ml boiling water
125ml strawberry jam
1. Preheat the oven to 160 degrees Celsius
2. Make the base by adding the melted margarine to the biscuit crumbs. Mix to combine. Press the crumb mixture into a greased 25 x 25cm baking tin or oven proof dish. Chill the base in the fridge while making the filling.
3. Beat the egg yolks and combine with all the filling ingredients except the egg whites. Mix until smooth.
4. Whisk the egg whites until stiff but not dry. Fold the beaten egg whites into the filling mixture and pour into the crumb base.
5. Bake for about 60 minutes or until the filling has set.
6. Remove from the oven and set aside to cool.
7. When cool, arrange the halved strawberries on top of the cheesecake.
8. Rehydrate the gelatine in the water according to the packet instructions, then heat the rehydrated gelatine with the jam for one minute, until the gelatine has dissolved. Cool the glaze slightly before pouring or brushing it over the strawberry topped cheesecake.
9. Refrigerate for at least 1-2 hours (preferably overnight). Makes 15