~ LEMONY low-fat - high-flavour CHEESECAKE !! ~

Serves 8.

Crust:
12 graham crackers (dry biscuits/Australia), crushed
2 tablespoons butter, melted

Filling:
2 cups (1 pound) 1 per cent small curd cottage cheese
2 egg whites
2 whole eggs
1/2 cup evaporated skim milk or use equivalent of lactase included low-fat milk
1/2 cup sugar (try raw sugar for a more rich flavour?)
1 tablespoon grated lemon zest (rind/Australia)
1/3 cup lemon juice
1/4 cup all-purpose flour
lemon slices, for decoration

TO make the crust, mix together the crumbs and butter in a bowl. Grease a 9-inch springform pan. TRANSFER the crumb mixture to the prepared pan and press the mixture onto the bottom. Place in the freezer.

Preheat oven to 300 deg.F.

TO make the filling, in a food processor, combine the cottage cheese, egg whites, whole eggs, evaporated milk, sugar, lemon zest, and lemon juice. Process until smooth. ADD the flour and process a few seconds longer. REMOVE the crust from the freezer and pour the cottage cheese mixture into it.

Bake until the filling has set, about 1 hour. Cool on a rack. RELEASE the pan sides and slide onto a serving plate. Decorate with the lemon slices.

Lisa Shaw.