Recipe - St Clements Cheesecake (Diabetic Version)

50 g Halffat spread; (2oz)
125 g Sweetmeal digestive
biscuits; crushed finely
; (4oz)
12 One half g Sachet of sugarfree lemon
jelly crystals; (1/2oz)

~ 150 milliliters boiling water (One fourth pint) 450 grams halffat cottage
cheese sieved (15oz) grated zest of 1 small orange grated zest and juice
of 1 small lemon 2 tablespoons granulated artificial sweetener or to
taste 1 170 gram can evaporated milk chilled overnight (6oz) fresh
fruit to decorate

Lightly grease a 23cm (9inch) loose bottomed cake tin.

Warm the half fat spread until just melted.

Stir in the crushed biscuits until evenly combined and press over the base
of the prepared tin. Chill for 10 minutes.

Make up the sugarfree jelly to 150ml (1/4pint), using the boiling water.

Stir thoroughly to dissolve and set aside to cool.

Place the cottage cheese in a bowl and stir in the orange zest, lemon zest
and lemon juice.

Stir in the cooled jelly and add the artificial sweetener to taste.

Whisk the evaporated milk until stiff peaks form.

Carefully fold into the cheese mixture.

Pour over the biscuit base and level the top. Chill for at least 4 hours.

Carefully remove the cheesecake from the cake tin and serve decorated with
fresh fruit.

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