Strawberry Pomegranate Light Cheesecake

• 1,5 cup zwieback crumbs
• 1,5 cup graham cracker crumbs
• 4 tbsp honey
• 4 tbsp coconut oil
• 750 g cottage cheese with 0.5 % fat
• 250 g mascarpone
• 4 tbsp all purpose flour
• 2 tbsp lemon juice
• 2 tsp vanilla extract
• 1/4 cup granulated sugar
• 2 yolks
• 4 whites
• 12 strawberries with stems
• 1 pomegranate
• 2 plates gelatin

1. Stir together zwieback crumbs, graham cracker crumbs, honey and oil. Add the milk if needed to get a proper consistency. Press the mixture firmly into bottom and halfway up sides of a 23 cm springform pan.
2. Mix together smooth cottage cheese, mascarpone, flour, lemon juice and vanilla until smooth. Add sugar, yolks. Finely, stir in gently beaten whites.
3. Scrape the mixture into crust, bake 40 - 45 minutes, or until little brownish around edges.
4. Turn off oven, open little the door and let cake cool in oven for 30 minutes.
5. With metal spatula, loosen cheesecake from sides of pan. Remove pan side. Place cheesecake on a plate and arrange strawberries and pomegranate in center. Brush fruits with melted jelly, then let it solidify.

zwieback crumbs, graham cracker crumbs, honey, coconut oil, cottage cheese, mascarpone, flour, lemon juice, vanilla, ubc, yolks, whites, strawberries, pomegranate, plates gelatin

Taken from www.yummly.com/recipe/Strawberry-Pomegranate-Light-Cheesecake-1268336 (may not work)