Cheesecake

Ingredients

• 1 envelope unflavored gelatin
• 1/2 cup skim milk
• 1 container(16oz.)1% low-fat cottage cheese
• 1/2 cup sugar
• 1 tsp. grated orange peel
• 1/4 tsp. salt
• 3/4 cup graham cracker crumbs
• 2 tbsps. butter, melted
• 1 cup fresh strawberry halves
• 1 cup fresh rasberry halves
• OR 2 cups strawberry halves
• 1/4 cup seedless red rasberry preserves
• 1 tbsp. water

Directions

In a small saucepan sprinkle gelatin over milk; set aside to soften, about 5 minutes. Place saucepan over very low heat; cook, stirring constantly until gelatin is completely dissolved, 3 to 5 minutes; remove from heat; cool slightly. In a food processor fitted with a metal wing blade or in an electric blender, process cottage cheese, sugar, orange peel and salt until smooth. With processor running, slowly add gelatin mixture. Spoon mixture into a 9-inch (6 1/2 cups) heart-shaped baking pan, or an 8 x 1 1/2-inch round baking pan. In a small bowl combine graham cracker crumbs and butter; sprinkle over cheesecake mixture. Cover and refrigerate until firm, 2 to 3 hours. To unmold: Using a metal spatula or knife loosen edge around pan; quickly dip into warm water; unmold onto a serving platter. Arrange strawberries and rasberries in rows across cheesecake. In a small saucepan heat rasberry preserves and water until melted; brush over berries. Refrigerate until preserves are cold, about 30 minutes. (If a round pan is used, arrange berries to resemble a heart.)

Submitted 6/13/05.
Source: Best Recipes: Feb.'93
Submitted By: Linda Wilson
lwilson@gatecom.com
Cheesecake