Lemon Cheesecake

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 12
• 150 g digestive biscuits or 150 g coconut biscuits, crushed
• 100 g butter
• 30 ml gelatin
• 60 ml water, cold
• 125 ml milk
• 2 eggs, separated
• 200 g sugar
• 2 lemons, juice and rind of, fresh grated
• 10 ml vanilla essence
• 500 g cream-style cottage cheese
• 250 ml cream, whipped

Recipe

• 1 mix the butter and biscuits together and press into the base of a springform tin.
• 2 sprinkle the gelatin over the water, allow to become spongy.
• 3 dissolve by placing over boiling water or microwave for 30 seconds on medium.
• 4 combine milk, egg yolks, and sugar in a pan; place on medium heat and cook, stirring until slightly thickened.
• 5 pour in dissolved gelatin and lemon rind.
• 6 set aside to cool slightly.
• 7 beat lemon juice and vanilla into cheese, then gradually stir in the gelatin mixture.
• 8 fold in stiffly beaten egg whites and three quarters of the whipped cream.
• 9 pour over pie crust.
• 10 refrigerate for several hours until firmly set.
• 11 remove from springform and decorate with the remaining cream.
• 12 variations: the lemon can be omitted, add extra vanilla to taste.
• 13 the top can be finished off with berries such as black cherries or cape gooseberries.
• 14 drain the juice of the berries and sprinkle 15 ml gelatin over the juice, heat to dissolve, add the berries, and cool slightly.
• 15 pour over cheesecake in springform and leave to set.