LIGHTER CHEESECAKE

This one is a lighter version of my old cheesecake.

LIGHTER CHEESECAKE

Crust:

1 cup graham crumbs
1/2 cup almonds, ground
1/4 cup butter, melted
1/2 tsp almond extract.
Filling:

2 packs Knox Unflavoured Gelatine
3/4 cup sugar, divided
1 cup boiling water
250 g package of light cream cheese
250 g ricotta cheese

250 g dry curd cottage cheese, crushed*

1 Tbsp vanilla
250 ml whipping cream
2 Tbsp grated lemon zest
spring form cake pan
parchment paper
Chocolate Chip Glaze:

1 cup of chocolate chips 

water

Berry Sauce:

1 cup fresh or frozen berries 

3 Tbsp sugar

• Line the bottom of the spring form cake pan with parchment paper.
The parchment paper will help with sliding the cake off onto a platter.
Use no larger than a 9 inch cake pan; mine is 7-1/4 inches.
• Combine the crumbs, almonds, butter, and almond extract.
• Press in a spring form pan.
• Freeze for 1/2 hour.
• Crush the dry curd cottage cheese in a food processor. Set aside.

• In a small bowl combine the gelatine and 1/2 cup of sugar.

• Add 1 cup boiling water; stir constantly, until gelatine completely dissolves.

• In a large bowl, beat the cream cheese, ricotta and crushed dry curd cottage cheese smooth.

• Add the whipping cream and continue beating.
• Slowly beat in the dissolved gelatine, remaining sugar, vanilla and the zest.
• Pour mixture on the prepared crust.
• Chill for 6 hours.
• Serve with chocolate chip glaze or with berry sauce.

To make the Chocolate Chip Glaze, place 1 cup of chocolate chips in a cup. 

Add enough water to come up to the level [almost] of the chocolate chips. 

Microwave it until melted; stirring at intervals. 

Force through a sieve. 

Spoon over cheesecake and chill until chocolate solidifies.

To make Berry Sauce, simmer 1 cup fresh or frozen berries with 3Tbsp sugar until sauce thickens.

Chocolate Chip Glaze