(Makes 1 medium-sized cheesecake)Cake:
125 ml (½ cup) low-fat milk
15 ml (1 tbsp) margarine
2 extra-large eggs, separated
30 ml (2 tbsp) sugar
250 ml (1 cup) cake flour
10 ml (2 tsp) baking powder
pinch saltCottage Cheese Mixture:15 ml (1 tbsp) gelatine
25 ml (5 tsp) cold water
80 ml (1/3 cup) boiling water
1 can (410 g) light evaporated milk
1 tub (250 g) smooth cottage cheese
45 ml (3 tbsp) artificial sweetener powder
30 ml (2 tbsp) custard powder
1 can (410 g) sugar-free apricots, drained but reserve the syrup
125 ml (½ cup) water
apricot jam for diabetics
granadilla pulpgooseberries
mint leaves
Preheat the oven to 180ºC and grease a 22 cm loose-bottomed tin with butter or nonstick food spray.
Cake: Bring the milk and margarine to the boil. Remove from the heat and leave to cool.
Whisk the egg white until stiff peaks form. Add the egg yolks, followed by the sugar, beating until thick and light.
Sift the cake flour, baking powder and salt together. Fold the flour mixture into the egg mixture, alternating with the milk mixture, until well blended.
Turn the batter into the prepared cake tin and bake for 15 – 20 minutes or until done and a testing skewer comes out clean when inserted into the centre of the cake. Cool completely.
Halve the cake layer horizontally. The layers must be very thin. Sandwich the two layers together with a little of the apricot jam and return them to the cake tin, pressing down slightly to completely cover the base.
Cottage Cheese Mixture: Sprinkle the gelatine over the cold water and leave to sponge. Add the boiling water and stir until dissolved. Mix the evaporated milk, cottage cheese, sweetener and gelatine and set aside.
Mix the custard powder with a little of the apricot syrup to form a paste.
Bring the remaining syrup and water to the boil and add the custard powder paste. Cook, stirring continuously, until the mixture is fairly thick. Cool for a few minutes and stir a little of the cottage cheese mixture into the custard mixture. Add the remaining cottage cheese mixture.
Bring the remaining syrup and water to the boil and add the custard powder paste. Cook, stirring continuously, until the mixture is fairly thick. Cool for a few minutes and stir a little of the cottage cheese mixture into the custard mixture. Add the remaining cottage cheese mixture.
Turn the mixture into the prepared tin and chill until set, preferably overnight.
Arrange the apricots on top and glaze with slightly heated apricot jam. Decorate with granadilla pulp, gooseberries and mint leaf strips.
