Cheesecake

Sunday was my husband’s birthday, so we had a buffet lunch for 12. Here is the dessert – definitely only an occasional treat! It keeps well in the fridge, and I have even frozen it for a short time – not that there is usually any left to freeze.

Serves 12

Ingredients
1 packet Tennis biscuits
80gms butter
3 large eggs
150gms caster sugar
2 Tblsp lemon juice
Grated rind of 1 lemon
1 tsp vanilla essence
20mls gelatin powder/granules
100mls cold water
125ml cream
250gms fat free smooth cottage cheese

Method
Spray a 19cm (diameter) spring form pan – or you can use a pyrex dish if you prefer.
Line the bottom of the spring form pan with baking paper.

Crush the biscuits into fine crumbs.
Melt the butter.
Combine the crumbs and butter and press into the base of the pan (or dish).
Set aside.

Put the gelatin to soften in the cold water.
Separate the eggs.
Put the egg yolks, lemon juice and rind in the top of a double boiler along with half the sugar and the vanilla essence. (Using a double boiler or a bowl over simmering water prevents the yolks from cooking too fast and becoming scrambled egg!)
Heat while whisking until the mixture thickens slightly.
Add the gelatin and keep whisking until it dissolves completely.
Remove from the heat and allow to cool.

Beat the egg whites until thick and peaky, adding the remaining sugar a little at a time.
Whip the cream until thick.
Stir the cottage cheese into the cooled egg yolk mixture.

Gently fold the egg yolk/cheese into the whites, then fold in the cream.
Pour onto the biscuit base and allow to set in the fridge (about 3 hours).
Once set, remove from the spring form pan and carefully remove the baking paper.
Slide onto a serving plate and top with the fruit of your choice.

If you use a pyrex dish you can serve from there directly. The first slice is a bit difficult to get out, but after that it’s fine.
I know, using fat free cottage cheese is a bit silly, what with all the saturated fats in the butter and cream! But we save calories where we can, don't we?