Lemon Cheesecake

Lemon Cheesecake

I tub plain smooth cottage cheese (25oml)
1 packet lemon jelly
1 tin condensed milk (250ml)
grated rind and juice of 1 lemon or 1/2 cup natural lemon juice
1 pkt marie biscuits (any store -bought plain biscuits)
1/2 cup butter/margerine
1 tsp vanilla essence (or ginger, peppermint, rose)

Method:

Crush the marie biscuits finely in a blender or with a rolling pin.
Melt the butter and mix in the crushed biscuits. Use more butter if necessary
to created a nice mix that will stick to the sides of a glass or pottery dish.
Line the base and sides of a flan or pie dish with the biscuit - mix. Press it
tightly with your fingers.
Place the dish in the fridge for about 20minutes until it is set.
Cut the lemon in half and squeeze out the juice into a cup.
Add the grated rind of the lemon.
Fill up the cup with boiling water and add the jelly powder. Stir well until dissolved
Put the cheese and condensed milk in a bowl. Add the dissolved jelly
Add a tsp of flavouring - vanilla essence, ginger, peppermint if desired.
Mix all the ingredients thoroughly
Pour the mixture into the pie dish with the biscuits.
Place in the fridge till set (about 3 hours)

Beat a cup of cream stiffly. Pour onto the top of the cheesecake.
Decorate with cherries or slices of fruit (peaches, kiwi fruit, grapes.)

Serves about 6 - 8 people.