This must be the lowest fat cheese cake there is.In fact Delicious Magazine could use itas one of their Skinny Makeovers does anyone want to tell them.
RECIPE
8OZ Digestive Biscuits
2 Level tbsp Golden Syrup
2oz Butter
2 8oz Tubs Cottage Cheese
6oz Castor sugar
6 Level tbsp dried Skimmed Milk
1 Large Lemons Juice and zest
1 Satchet of Gelatine
8″ Loose Bottom Cake Tin
Methed
Put the biscuits in a plastic bag and bash with a rolling pin to crumb. Put the syrup in a pan with the butter on a low heat to dissolve, add the crumbed biscuits and mix well.Pour into the cake tin and press down with a spoon a firm base put in the fridge to cool.Put the cottage cheese in a blender with 1/4 a cup of water blend until smooth. Mix the gelatine with 2 tbsp of boiling water until dissolved. Add the sugar dried milk and the zest and juice to the cheese mixture and blend for about 10 seconds, you may have to stir the edge of the bowl into the mixture and blend for another few seconds.add the gelatine and stir this in by hand. Pour the mixture on to the crumb base and leave to set in the fridge.
This is the basic recipe. If i want a lemon cheese cake I add the juice and zest of 2 to 3more lemons depending on size. If I want a strawberry one I add 1/2 a punnetof chopped strawberries to the cheese mixture when adding the gelatine. Then when it has set you can decorate with fresh strawberries and you could glaze with a quick jell if you are not eating straight away.But you could use any fruit combination you liked.
