Originally published in Foodstuffs Hot Off the Griddle, July 1994.
- 1/3 cup vegetable margarine
- 1 1/2 cups graham crackers, crushed
- 1 Tbsp raw sugar
- 1 1/2 cups cottage cheese, sieved
- 2/3 cups unflavoured yogurt
- 1/4 cup sugar
- finely grated rind and juice of 1 lemon
- 1 envelope unflavored gelatin
- 2 Tbsp water
- 2 egg whites
- 2 large peaches
- 2 cups raspberries
- Melt the margarine in a pan.
- Stir in the cracker crumbs and sugar.
- Spoon the mixture into a lightly greased 7” or 8” loose bottomed cake tin
- Spread evenly and press down with the back of a spoon.
- Chill in the refrigerator.
- While the crust is chilling, put the cottage cheese in a bowl.
- Mix with the yogurt, sugar, lemon rind and juice, reserving 1 tablespoon of lemon juice for the topping.
- Beat well.
- Sprinkle the gelatine over the water in a small cup.
- Stand the cup in a pan of hot water and stir until the gelatine has dissolved.
- Fold into the cheese mixture.
- Beat the egg whites until stiff, then fold into the cheese mixture.
- Pour on top of the crust in the tin and level the surface.
- Chill in the refrigerator until set.
- Run a knife around the edge of the cheesecake.
- Then, remove from the tin.
- Cut the peaches in half, remove the stones, then slice the flesh.
- Brush the cut surfaces with the reserved lemon juice.
- Arrange the peach slices on top of the cheesecake with the raspberries.
- Serve chilled.
Phew! That was a long one.