Fresh Strawberry Cheesecake
Yield
8 servingsPrep
40 minCook
0 minReady
3 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
graham cracker crumbs
|
*
|
| 6 | tablespoons |
sugar
|
|
| ¼ | cup |
butter
melted |
|
| 2 | envelopes |
gelatin, unflavored
unflavored |
|
| 3 | tablespoons |
water
|
|
| 1 ½ | cups |
cottage cheese
|
*
|
| 1 | each |
lemon zest
grated, plus juice |
*
|
| 2 | large |
eggs
separated |
|
| 1 ¼ | cups |
light cream (half&half)
|
|
| 1 | quart |
strawberries
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
graham cracker crumbs
|
*
|
| 9E+1 | ml |
sugar
|
|
| 59 | ml |
butter
melted |
|
| 2 | envelopes |
gelatin, unflavored
unflavored |
|
| 45 | ml |
water
|
|
| 355 | ml |
cottage cheese
|
*
|
| 1 | each |
lemon zest
grated, plus juice |
*
|
| 2 | large |
eggs
separated |
|
| 296 | ml |
light cream (half&half)
|
|
| 0.9 | l |
strawberries
|
*
|
Directions
Combine the cracker crumbs, 2 tablespoons of the sugar and the melted butter; mix well.
Press the crumb mixture firmly and evenly onto the bottom of an 8 inch springform pan.
Chill until firm.
Stir the gelatin into the water in a small metal bowl.
Set in hot water until the gelatin dissolves.
Combine the cheese, lemon rind and juice, egg yolks, half and half, gelatin and the remaining 4 tablespoons of sugar in the blender.
Whirl until smooth.
Transfer to a bowl.
Beat the egg whites until stiff and fold into the cheese mixture.
Pour into the springform pan and refrigerate until chilled and set.
Remove the cheesecake from the pan and arrange the strawberries on top.
Decorate with whipped cream if desired.
