Lowfat Lemon Cheesecake
Absolutely fabulous. Tangy, no bake cheesecake. Serves 12.
12 Milk Arrowroot biscuits
1/2 cup cornflake crumbs
I tbsp skim milk powder
I tsp cinnamon 4 - 5 tbsp unsweetened orange juice
1x415g can sweetened condensed skim milk
250g Gippsland low fat sour cream
509 reduced fat cream cheese
4tbsp fresh lemon juice (2 - 3 lemons)
l sachet gelatine or agar
1/4 cup boiling water
3 fresh passion fruits or 1 can pulp
Crush biscuits to fine crumbs in a food processor and place in a medium size bowl.
Add cornflake crumbs, milk powder and cinnamon and mix together.
Gradually add orange juice, 1 spoon at a time. Mix into dry ingredients using a fork. Keep adding juice until mixture is just wet. Squeeze mixture into a large ball.
Place dough between 2 sheets of greaseproof paper and roll put with a rolling pin to fit a 23cm pie dish. Thickness should be approximately 3mm-5mm.
Remove top sheet of paper and place biscuit base over dish. Remove second sheet of paper and gently press base into dish. Trim edges. Refrigerate base until filling is ready.
Blend cream cheese, condensed milk and sour cream together. Beat well. Gradually add lemon juice - 1 spoon at a time.
Prepare gelatine or agar by sprinkling over the boiling water. Stir until completely dissolved.
Quickly add prepared gelatine or agar to cheesecake mixture and fold in well.
Pour mixture into chilled base and refrigerate until set (this will take several hours).
Decorate top with fresh or canned passionfruit pulp.