50 g Half-fat spread; (2oz)
125 g Sweetmeal digestive
-biscuits; crushed finely
; (4oz)
12 1/2 g Sachet of sugar-free lemon
-jelly crystals; (1/2oz)
~- 150 milliliters boiling water — (1/4 pint) 450 grams half-fat cottage
cheese — sieved (15oz) grated zest of 1 small orange grated zest and juice
of 1 small lemon 2 tablespoons granulated artificial sweetener — or to
taste 1 170 gram can evaporated milk — chilled overnight — (6oz) fresh
fruit — to decorate
Lightly grease a 23cm (9inch) loose bottomed cake tin.
Warm the half fat spread until just melted.
Stir in the crushed biscuits until evenly combined and press over the base
of the prepared tin. Chill for 10 minutes.
Make up the sugar-free jelly to 150ml (1/4pint), using the boiling water.
Stir thoroughly to dissolve and set aside to cool.
Place the cottage cheese in a bowl and stir in the orange zest, lemon zest
and lemon juice.
Stir in the cooled jelly and add the artificial sweetener to taste.
Whisk the evaporated milk until stiff peaks form.
Carefully fold into the cheese mixture.
Pour over the biscuit base and level the top. Chill for at least 4 hours.
Carefully remove the cheesecake from the cake tin and serve decorated with
fresh fruit.
Yields
8 servings