This is a cheesecake for people who like them light and airy. Nothing dense or heavy about this dreamy dessert!
1-1/2 cups chocolate wafer crumbs
1/3 cup Gay Lea Salted Butter, melted
2 envelopes unflavoured gelatine
1/4cup lemon juice
1 cup milk
2/3 cup granulated sugar
1 tbsp grated lemon zest
2 tsp vanilla
2 tubs Nordica 1% Cottage Cheese, pureed
1 cup 35% Whipping Cream
In bowl, combine wafer crumbs, Gay Lea Salted Butter
and cinnamon. Press into bottom of 9-inch spring form
pan and bake in centre of preheated 350ºF oven
for about 15 minutes or until firm. Let cool completely.
In small saucepan, sprinkle gelatine over lemon juice
and let stand for 5 minutes. Place saucepan over
medium heat and stir for about 2 minutes or until
gelatine is dissolved.
Heat milk in small saucepan over medium-low heat
until steaming. Meanwhile, in bowl whisk together
eggs and sugar; gradually whisk in milk
and return to pot. Cook, whisking for about 5 minutes
add pureed Nordica Cottage Cheese and
Gelatine mixture. Cover and refrigerate for 30
minutes or until mixture begins to thicken.
Whisk Whipped Cream into cottage cheese mixture
& scrape into pan.
Cover and refrigerate for about 4 hours or until set.