Strawberry Cheesecake Recipe
Ingredients
| Margarine | 2 Tablespoon | |
| Graham cracker crumbs | 1/2 Cup (16 tbs) | |
| 8 Ounces Low-Fat Cottage Cheese | ||
| 1/3 Cup Evaporated Skim Milk | ||
| 2 Envelopes Unflavored Gelatin, Divided* | ||
| Sugar | 2 Tablespoon, divided | |
| Orange juice | 1/2 Cup (16 tbs) | |
| Orange rind | 1/2 Teaspoon, grated | |
| Egg whites | 2 | |
| Salt | 1/8 Teaspoon | |
| Water | 2 Tablespoon | |
| 1 Cup Fresh Strawberries, Crushed, Or Unsweetened Frozen | ||
Directions
1. Preheat oven to 400° F.
2. Melt margarine in 9-inch cake pan. Add crumbs, mix. Press mixture over bottom of pan. Bake 5 to 7 minutes. Cool.
3. Sieve cottage cheese or puree in blender. Add milk and stir until smooth. Chill.
4. In saucepan, mix 1 1/2 envelopes gelatin and 1 tablespoon sugar. Add juice and rind. Heat over low heat, stirring constantly until gelatin is dissolved. Remove from heat. Let stand at room temperature.
5. In medium bowl beat egg whites with salt until stiff.
2. Melt margarine in 9-inch cake pan. Add crumbs, mix. Press mixture over bottom of pan. Bake 5 to 7 minutes. Cool.
3. Sieve cottage cheese or puree in blender. Add milk and stir until smooth. Chill.
4. In saucepan, mix 1 1/2 envelopes gelatin and 1 tablespoon sugar. Add juice and rind. Heat over low heat, stirring constantly until gelatin is dissolved. Remove from heat. Let stand at room temperature.
5. In medium bowl beat egg whites with salt until stiff.
Chef
