Cakes & Cookies

Baked Lemon Cheesecake Recipe

Ingredients

Crust

100g melted mooiriver butter.
200g crushed tennis biscuits.

Filling

385g condensed milk.
250ml whipped fresh cream.
230g creamed cottage cheese.
80ml lemon juice.
2ml grated lemon rind.

Method

Crust:
Mix biscuit crumbs and butter together.
Press into a pie plate (23cm)

Filling:
Preheat oven to 180°C
Combine cottage cheese, condensed milk and lemon juice.
Leave to thicken slightly.
Fold in the whipped cream and lemon rind.
Pour into biscuit base and bake for 10 min.
Leave to cool in the refrigerator.
Serve cold.

Tip:
Serve with fresh cut fruit pieces and berries.