• Cooking Time:
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  • 1 cup cucumber, peeled and chopped
  • 1 lb. soft cottage cheese
  • 1 cup sour cream
  • 1 env. unflavored gelatin, dissolved in 3 tablespoons hot water
  • 6 green onions, chopped
  • 3 tablespoons fresh coriander or parsley chopped


  • Crust: Crush 4 oz. whole meal crispbread and mix with 2 oz. melted butter and press into the base of a 9-in. cheesecake tin (springform pan).
  • Filling: First beat together the cheese and cream with salt and pepper to taste, then stir in the vegetables and dissolved gelatin and pour into the mould. Chill until set.
  • Garnish with fresh cucumber slices and finely sliced lemon.


Categories: Appetizer 
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