Fat-Free Cheesecake

Base
80g Marie Biscuits – finely crumbed
80g Ginger snaps – finely crumbed
½ teaspoon cinnamon
60g melted butter or baking margarine

Cheesecake filling
750g fat-free smooth cottage cheese
3 egg whites (extra large eggs)
160ml Castor sugar
15ml lemon juice
5ml grated lemon rind
5ml vanilla essence
10ml rose water (optional)
2 tablespoons gelatine
¾ cup fat-free milk

Method
Mix together the crumbed biscuits and the melted margarine. Press into the base of a 23cm spring-form pan and refrigerate for at least 30 minutes. With a hand beater, mix together the cottage cheese, castor sugar, lemon juice, lemon zest, vanilla essence and rose water. Heat the milk to just before boiling point. Turn the heat off and whisk in the gelatine. Whilst beating, add the milk and gelatine mix to the cottage cheese mixture and mix well.

Beat the egg whites to soft peaks and fold into the rest of the mixture. Pour into the pan and leave to set in the fridge for at least 3 hours. Serve topped with mixed fresh berries or strawberries.
NB: Fat free without biscuit base.