75 g St Ivel Gold Light; (3oz)
175 g Reduced-fat digestive
-biscuits; crushed (6oz)
5 ml Ground mixed spice; (1tsp)
15 ml Powdered gelatine; (1tbsp)
225 g Cottage cheese; sieved (8oz)
Finely grated rind & juice
-of 2 limes
150 ml Reduced-fat double cream;
-(0.25pt)
115 g Caster sugar; (4oz)
2 Eggs; size 3, separated
30 ml Plain fromage frais; (2tbsp)
115 g Fresh raspberries; (4oz)
A few sprigs of fresh
-redcurrants
Mint leaves; to decorate
Place the St Ivel Gold Light in a saucepan and heat gently until melted.
Remove the pan from the heat and stir in the crushed biscuits and spice and
mix well. Press into the base of a 20cm (8in) loose-bottomed cake tin.
Chill in the refrigerator for 30 minutes.
Sprinkle the gelatine over 45ml (3tbsp) water in a bowl and leave to soak
for a few minutes.
Place the bowl over a pan of simmering water and stir until the gelatine
has dissolved. Set aside to cool.
Place the sieved cottage cheese, lime rind and juice, cream, sugar and egg
yolks in a blender or food processor and blend until smooth and throughly
mixed. Add the cooled gelatine and blend until well mixed.
Whisk the egg whites until stiff, then fold carefully into the lime
mixture. Pour over the biscuit base and level the surface.
Chill in the refrigerator for several hours until firm and set.
Carefully remove the cheesecake from the tin and place it on a serving
plate.
Swirl the fromage frais over the surface of the cheesecake and decorate
with fresh raspberries, redcurrants and mint leaves before serving.
Variation:
Use the finely grated rind and juice of 2 lemons or 1 lemon and 1 lime in
place of the 2 limes.
Omit the mixed spice from the biscuit base, if perferred.
Use other reduced-fat biscuits such as ginger biscuits, in place of the
digestive biscuits.
Yields
1 servings