Diabetic Cheesecake

Ingredients:

6 plain sugar-free Graham Wafers (or Digestive Biscuits) [about 6.5cm square each or 75g in total]
1 1/2 tbsp butter, melted
1 tbsp granulated gelatine
120ml cold water
80ml boiling water
1/2 tsp freshly-grated lemon zest
120ml fresh lemon juice
sugar substitute equivalent to 50g sugar
2 tbsp water
480g cream-style cottage cheese (4% fat)
1/2 tsp lemon extract
4 large strawberries

Method:

Using a food processor break the Graham wafers into fine crumbs then mix thoroughly with the melted butter and set aside. Combine the gelatine with the cold water then combine the lemon zest with the boiling water and whisk into the gelatine and cold water blend. Now whisk the lemon juice and sweetener into the gelatine mix, stirring until completely dissolved. Set aside to cool then transfer to a refrigerator and chill until the mixture reaches the consistency of unbeaten egg whites.

In the meantime, combine 2 tbsp water, the cottage cheese and lemon extract in a bowl or food processor and process until smooth and thoroughly mixed. Add the partially set gelatine mix and process or beat until thoroughly blended. Pour the resultant mixture into a greased cake tin (about 20 x 20 x 5cm in size). Level the top then sprinkle the Graham cracker crumbs evenly over the top.

Wash, hull and dry the strawberries then slice each one in half lengthways. Arrange on the top of the cake (cut side downwards) so that they arranged in such a way that when the cake is cut into eight servings each will have a strawberry half as a garnish in the centre. Transfer to a refrigerator and chill over night, or until completely set. Cut into sections (about 10 by 5cm) and serve.