Feel Good Cheesecake
Feel Good Cheesecake offers a light, tangy flavor with lemon and strawberries, perfect for a refreshing dessert that suits any occasion and is easy to prepare.
Ingredients
Instructions
- Prepare an 8 x 8 x 2-inch pan with non-stick spray or Pam.
- Make fine crumbs with graham crackers and mix with melted margarine.
- Soak gelatin in cold water.
- Combine boiling water, lemon rind, lemon juice and sugar, stirring until dissolved.
- Chill until it reaches the consistency of unbeaten egg whites.
- Put 2 tablespoons water, cottage cheese, and lemon extract into a blender.
- Cover and blend on high speed for 10 to 15 seconds.
- Add gelatin mixture and blend on high speed for 15 seconds.
- Pour mixture into prepared pan.
- Sprinkle graham cracker crumbs over the top.
- Slice strawberries and arrange on top of the cheesecake.
- Chill until set. Serve and enjoy.
Tips & Substitutions
For a gluten-free option, substitute graham crackers with crushed gluten-free cookies. If you prefer a sweeter cheesecake, increase the packets of Equal to taste. Ensure the gelatin is fully dissolved for a smooth texture. Blending the cottage cheese until completely smooth will result in a creamier cheesecake. Consider adding a hint of vanilla extract for extra flavor.
Serving Suggestions
This cheesecake pairs beautifully with fresh berries or a drizzle of fruit sauce for added sweetness. Consider serving it alongside a light salad, perhaps one dressed with Great-Grandma Bowden'S Salad Dressing, for a refreshing contrast. Garnish with mint leaves for color and added flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to five days. To maintain texture, avoid freezing this cheesecake as it may become watery when thawed. If you need to reheat, allow it to sit at room temperature for about 30 minutes before serving to slightly soften.
Nutrition & Diet Analysis (per serving)
Each serving of Feel Good Cheesecake contains roughly 342 calories, with 3g protein, 68g carbohydrates, and 7g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cheese instead of cottage cheese?
Yes, you can use low-fat cream cheese or ricotta cheese as alternatives. These will provide a different texture and flavor. If using cream cheese, make sure to soften it first for easier blending.
Is there a way to make this cheesecake dairy-free?
Absolutely! You can replace cottage cheese with a dairy-free alternative, such as cashew cream or silken tofu blended until smooth. Additionally, ensure that the margarine used is dairy-free to maintain the recipe's dairy-free status.
How can I make this cheesecake more flavorful?
You can enhance the flavor by adding a teaspoon of vanilla extract or incorporating a fruit puree into the filling. Experimenting with different citrus juices, like lime or orange, can also provide a unique twist to the classic lemon flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).