INGREDIENTS:

Cheesecake Base
80g Marie Biscuits – Finely Crumbed
80g Ginger Snaps – Finely Crumbed
½ Teaspoon Cinnamon
60g Melted Butter or Baking Margarine

Cheesecake Filling
750g Lancewood Fat-Free Smooth Cottage Cheese
3 Egg Whites (Extra Large Eggs)
160ml Castor Sugar
15ml Lemon Juice
5ml Finely Grated Lemon Rind
5ml Vanilla Essence
10ml Rose Water (Optional)
2 Tablespoon Gelatine
¾ Cup Fat-free Milk

METHOD:

Mix together the crumbed biscuits and the melted margarine. Press into the base of a 23 cm spring-form pan and refrigerate for at least 30 minutes.
With a hand beater, mix together the Lancewood Fat-Free Smooth Cottage Cheese, castor sugar, lemon juice, lemon zest, vanilla essence & rose water. Heat the milk to just before boiling point. Turn the heat off and whisk in the gelatine. Whilst beating, add the milk & gelatine mix to the Cottage Cheese mixture and mix well.
Beat the egg whites to soft peak and fold into the rest of the mixture. Pour into the spring-form pan and leave to set in the fridge for at least 3 hours. Serve topped with mixed fresh berries or strawberries. (10-12 servings)
* Fat-Free without biscuit base.

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