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Receta St Clements Cheesecake (Diabetic Version)

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Raciónes: 8

Ingredientes

  • 50 gm Half-fat spread, (2oz)
  • 125 gm Sweetmeal digestive biscuits, crushed finely (4oz)
  • 12 1/2 gm Sachet of sugar-free lemon jelly crystals, (1/2oz)

Direcciones

  1. 150 Milliliters boiling water - (1/4 pint) 450 grams half-fat cottage cheese - sieved (15z) grated zest of 1 small orange grated zest and juice of 1 small lemon 2 Tbsp. granulated artificial sweetener - or possibly to taste 1 170 gram can evaporated lowfat milk - chilled overnight - (6oz) fresh fruit - to decorate
  2. Lightly grease a 23cm (9inch) loose bottomed cake tin.
  3. Hot the half fat spread till just melted.
  4. Stir in the crushed biscuits till proportionately combined and press over the base of the prepared tin. Refrigeratefor 10 min.
  5. Make up the sugar-free jelly to 150ml (1/4pint), using the boiling water.
  6. Stir thoroughly to dissolve and set aside to cold.
  7. Place the cottage cheese in a bowl and stir in the orange zest, lemon zest and lemon juice.
  8. Stir in the cooled jelly and add in the artificial sweetener to taste.
  9. Whisk the evaporated lowfat milk till stiff peaks form.
  10. Carefully fold into the cheese mix.
  11. Pour over the biscuit base and level the top. Refrigeratefor at least 4 hrs.
  12. Carefully remove the cheesecake from the cake tin and serve decorated with fresh fruit.
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