Low Cal Cheesecake
Yield
10 servingsPrep
45 minCook
15 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | envelopes |
gelatin, unflavored
|
|
| 6 | tablespoons |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 3 | large |
eggs
separated |
|
| 1 ½ | cups |
milk, skim
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| 3 | cups |
cottage cheese
creamed |
*
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 6 | tablespoons |
sugar
|
|
| ⅓ | cup |
graham cracker crumbs
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | envelopes |
gelatin, unflavored
|
|
| 9E+1 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 3 | large |
eggs
separated |
|
| 355 | ml |
milk, skim
|
|
| 5 | ml |
lemon zest
grated |
|
| 7.1E+2 | ml |
cottage cheese
creamed |
*
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
vanilla extract
|
|
| 9E+1 | ml |
sugar
|
|
| 79 | ml |
graham cracker crumbs
|
*
|
Directions
Mix together gelatine, 6 tablespoons sugar, and salt in top of double boiler.
Beat together egg yolks and milk; add to gelatin mixture.
Place over boiling water and cook, stirring constantly until gelatine is dissolved and mixture thickens slightly (6 min approximately)
Remove from heat and stir in lemon rind.
Chill to unbeaten egg white consistency.
While mixture is chilling, beat cottage cheese on high speed of electric mixer for 3 minutes (or press through sieve, or use food processor).
Stir in lemon juice and vanilla.
Fold in gelatine mixture.
Beat egg whites until stiff, but not dry.
Gradually add 6 tablespoons sugar, and beat until very stiff.
Fold gently into gelatine mixture.
Turn into an 8 inch springform pan and sprinkle top with crumbs.
Chill until firm.
