RCI-DS.001.0519.001
Strawberry Cheesecake I
Strawberry Cheesecake I from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 2 tbsp
- ½ cup
- 8 oz
- evaporated skim milk <ref>For ⅓ cup evaporated milk⅓ cupyou can place a scant 2 tbsp powdered skim milk in a measuring cup and fill with liquid milk up to ⅓ mark.</ref>
- 1½ tbsp
- sugar2 tbspdivided
- ½ cup
- orange rind½ tspgrated
- 2 unit
- ⅛ tsp
- 2 tbsp
- strawberries1 cupcrushed
Method
1
Melt margarine in a small saucepan over low heat, then stir in graham cracker crumbs until evenly moistened. Press the mixture firmly into the bottom of a 6-inch springform pan or custard cups and refrigerate while preparing the filling.
2
Pour orange juice into a small bowl and sprinkle unflavored gelatin over it, allowing it to bloom for 2 minutes. Heat gently in a saucepan or microwave until the gelatin dissolves completely, then stir in the grated orange rind and set aside to cool slightly.
3
Combine low-fat cottage cheese and evaporated skim milk in a blender or food processor and blend until smooth and creamy. Transfer to a large mixing bowl.
4
Stir the cooled gelatin mixture into the cottage cheese mixture until well combined. Add 1 tablespoon of sugar and salt, stirring until the sugar dissolves.
5
In a clean, dry bowl, beat the 2 egg whites with an electric mixer until soft peaks form. Gradually add the remaining 1 tablespoon sugar while beating until stiff peaks form.
6
Gently fold the beaten egg whites into the cottage cheese mixture using a rubber spatula, being careful not to deflate the whites. Fold in the crushed strawberries until just combined.
7
Divide the cheesecake filling evenly among the prepared crust or crusts, smoothing the surface with a spatula.
8
Refrigerate for at least 4 hours, or until the filling is set and firm. Serve chilled, garnishing with additional fresh strawberries if desired.