Cottage Cheese Cheesecake

 This is something I made up based on several different ideas.

It is a very easy, reasonable facsimile of the custard part of the cheesecake.  Add a crust if you want something a little more traditional.  I think this is about as healthy as you can get for a cheesecake.  It’s basically cottage cheese that tastes like cheesecake.

Ingredients

1 small container of cottage cheese (1.5 lbs.). I used 4% milk fat.  Use low fat if you prefer.

2 Tbsp Lime juice (adjust to taste)

2 Tbsp sugar (I used fake sugar, but suit yourself and adjust to taste)

2 Tbsp vanilla essence (real or imitation as you prefer)

I envelope of unflavoured gelatin

1/2 cup boiling water

In a blender, blend the entire container of cottage cheese until it is liquid and smooth.  Add lime juice, sugar, and vanilla - maybe 1/2 of each first until integrated, then taste and adjust to your taste preference.  Add more until you get the flavour profile that appeals to you.

Put powdered gelatin in a small bowl and add 1/2 cup of boiling water.  Stir until dissolved.  The instructions for the gelatin say 1 cup of boiling water, but I wanted a set custard effect, so I used less water.  Add the gelatin mixture to the cottage cheese and blend until incorporated.  Pour your mixture into whatever final configuration you want - small ramekins, glasses, one big dish, or a pie plate with graham cracker crust.  Your preference.

You can add fruit to it at this stage if you want to integrate fruit, or wait until it sets to add fruit as a topping.

Set for a few hours in the fridge.

Easy, peasy.