Preheat oven to 180°C.
Melt the butter and combine with the Tennis biscuits. Press into a greased 23cm round loose-bottomed cake tin. Whisk the eggs and sugar for about 10 minutes or until pale yellow. Add the lemon juice while beating. Stir in the cottage cheese, cream and flour.For the chocolate layer option:Divide the mixture in half before pouring into the biscuit base. Add 80ml good quality cocoa powder to half the remaining mixture. Blend till well combined. Pour the first layer of mixture over the biscuit base and then gently (spoon if you wish) add the cocoa mixture over the top of the classic cheesecake mixture.
Bake for 10 minutes at 180°C. Turn the oven down to 140°C and bake for a further hour or until firm. Turn oven off and allow cake to cool in the oven or overnight in the oven.Serve with cream, sour cream or just plain.Recipe reprinted with permission of Snap, Sizzle & Cook. To see more recipes, please click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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