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