Strawberry Cheesecake by Fred Ball

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SERVINGS

8 servings scale / convert

INGREDIENTS

2 tbsp. margarine
1/2 cup Graham cracker crumbs
8 oz. low-fat cottage cheese
1/3 cup evaporated skim milk*
1-1/2 tbsp. unflavored gelatin
2 tbsp. sugar, divided
1/2 cup orange juice
1/2 tsp. orange rind, grated
2 egg whites
1/8 tsp. salt
2 tbsp. water
1 cup strawberries, crushed

INSTRUCTIONS

Preheat oven to 400°F. Melt margarine in 9-inch pan. Add crumbs; mix. Press mixture over bottom of pan. Bake 5 to 7 minutes. Cool.

Sieve cottage cheese or puree in blender. Add milk and stir until smooth. Chill. In saucepan mix 1-1/2 tbsp. gelatin and 1 tbsp. sugar. Add juice and rind. Heat over low heat, stirring constantly until gelatin is dissolved. Remove from heat. Let stand at room temperature. In medium bowl beat egg whites with salt until stiff. Fold in gelatin and cottage cheese. Pour over crumbs. Refrigerate until set before adding glaze.

Glaze:
Mix remaining gelatin (1/2 tbsp.) with water and 1 tbsp. sugar. Heat until gelatin is dissolved. Stir in strawberries. Pour mixture over cheesecake and spread with spatula. Refrigerate until firm.

CHEF COMMENTS

* For 1/3 cup evaporated milk, you can place a scant 2 tbsp. powdered skim milk in a measuring cup and fill with liquid milk up to 1/3 mark.

Crush fresh strawberries or thaw frozen unsweetened strawberries.

TAGS

cheesecakes, desserts, strawberrycheesecake add tags