Cheesecake
Ingredients
6 plain graham wafers, 2-1/2 by 2-1/2 inches each
1-1/2 Tbsp. margarine, melted
1 Tbsp. granulated gelatin
1/2 C. cold water
1/3 C. boiling water
1/2 tsp. grated lemon rind
1/2 C. fresh lemon juice
sugar substitute equivalent to 1/4 C. sugar
2 Tbsp. water
2 C. (16 oz.) cream style cottage cheese, 4 percent fat
1/2 tsp. lemon extract
4 large strawberries
Cooking Instructions
Prepare an 8 by 8 by 2-inch cake pan with vegetable pan coating; set aside. Make fine crumbs with graham crackers (1/2 C.) and mix thoroughly with melted margarine; set aside. Soak gelatin in cold water. Combine boiling water and lemon rind; add to gelatin. Add lemon juice and sweetener, stirring until completely dissolved. Chill until it is the consistency of unbeaten egg whites. Put 2 Tbls. water, cottage cheese, and lemon extract into a blender or food processor and cover. Turn to high speed for 10 to 15 seconds. Add partially set gelatin mixture. Turn to high-speed 15 seconds, or until well blended. Pour into prepared pan. Sprinkle graham cracker crumbs evenly over top. Wash, hull, and dry strawberries. Slice in halves lengthwise. Arrange on top of cake so that, when cut into servings, each will have a strawberry garnish in center. Chill several hours until set.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)