Enjoy this creamy and smooth cheesecake that doesn’t have sugar added, but still tastes delicious.
YIELD
8 servingsPREP
20 minCOOK
0 minREADY
2 hrsIngredients
Directions
Make fine crumbs, with graham crackers (½ cup) and mix thoroughly with melted margarine.
Reserve ¼ cup for sprinkling on top.
Push remaining crumbs firmly into a well buttered 8-inch springform pan. Set aside.
Soak gelatin in cold water.
Combine boiling water and lemon rind; add to gelatin; add lemon juice and sweetener, stirring until completely dissolved.
Chill until it is the consistency of unbeaten egg whites.
Put 2 tablespoons water, cottage cheese, and lemon extract into a blender or food processor and cover; turn to high speed for 10 to 15 seconds.
Add partially set gelatin mixture; turnto high speed 15 seconds or until well blended.
Pour into prepared pan. Sprinkle reserved graham cracker crumbs evenly over top.
Wash, hull, and dry strawberries.
Slice in halves lengthwise.
Arrange on top of cake so that, when cut into eight servings (4×2 inches), each will have a strawberry garnish in center.
Chill several hours, until set.
Comments
The kind and amount of sweetener would have been good.
I'm making this now. Directions are terrible. What sweetener? How much? (I'm using 2 tbl of honey, we'll see how that goes). What prepared pan? Was the graham cracker mix supposed to be a crust? We'll see if the cake is good. Directions are terrible.
Sweetner? amount? type? time for stuff to settle? im trying it now.. will see how it goes an re-post. Used Stevia as sweetner... guessed amount
Thanks for all your comments and sorry for the unclear wording. The recipe has been edited and it's clear to read now. Enjoy.