A scrumptious lemon cheesecake recipe – whip up and serve with your favourite cuppa…
1 packet Tennis biscuits, finely crushed
80 ml butter, melted
2 tubs creamed cottage cheese
2 cans condensed milk
125 ml lemon juice
zest of 2 lemons
Mix the crumbs and butter well. Press into the bottom of a 26 cm loose-bottomed fluted flan ring. Chill.
Whisk together the cottage cheese, condensed milk and lemon juice. Add half the lemon zest. Pour into the flan ring and bake in a preheated oven at 160C for 15 – 20 minutes or until small bubbles appear in the centre of the cake. Remove from oven. Cool completely or overnight at room temperature. Remove the ring of the pan and slide cake onto a serving platter. Garnish with remaining zest and serve.
*Originally published December 2019
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Recipe provided courtesy of I Love Cooking.