Lemon cheesecake

Lemon cheesecake



  • 250
  • 1 packet (200 g) Lemon Cream Biscuits
  • 125
    lemon zest
  • 2 x cans condensed milk
  • 125
    lemon juice
  • 2 x 200 g creamed cottage cheese
  • 125
    melted unsalted butter


Place the Bakers Lemon Creams, broken into smaller pieces, in a processor and process into fine crumbs. Add the butter and mix until combined. Push into a large (30 cm) spring form flan ring: bottom and sides. Whisk together the creamed cottage cheese, condensed milk and lemon juice and gently pour into the crust. Bake in a preheated oven at 160 ºC for 20 minutes. Remove from the oven and allow to cool in the flan ring. Meanwhile, heat the sugar over medium heat until melted. Add the lemon zest and stir until lightly caramelised. Un-mould the cheesecake, slice into 8 portions and arrange on a serving platter. With a whisk or two forks, drizzle fine strands of the sugar mixture over the top of the slices. Allow sugar to cool and harden well before serving.

Read more on: fruit


Rolled chicken

2009-12-28 09:59

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.

Find a recipe


Talking About


Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.


Find a restaurant

There are new stories on the homepage. Click here to see them.