Name: Lemon cheesecake
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 8 servings
Cuisine: Baking
Ingredients: 250.00 g biscuits whole wheat; 80.00 ml butter melted; 2.00 lemons zest and juice; 7.00 ml Sheridans gelatine; 80.00 ml castor sugar; 250.00 g cottage cheese smooth; 250.00 ml sour cream; 2.00 eggs white; 3.00 lemons zest and juice; 80.00 ml castor sugar

Recipe Disclaimer

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Ingredients (10)

CRUST

250.00 g	biscuits — whole wheat
80.00 ml	butter — melted

FILLING

2.00	lemons — zest and juice
7.00 ml	Sheridans gelatine
80.00 ml	castor sugar
250.00 g	cottage cheese — smooth
250.00 ml	sour cream
2.00	eggs — white

SYRUP

3.00	lemons — zest and juice
80.00 ml	castor sugar

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Method:

Spray a 20 x 28 cm loose-based pie dish with nonstick spray. Mix the biscuits and melted butter and line the bottom and sides of the pie dish with the mixture. Chill until needed.
Mix the lemon juice and rind for the filling and sprinkle with the gelatine. Heat slowly until the gelatine has just melted. Do not bring to the boil. Cool slightly. Mix the castor sugar, cottage cheese and sour cream and add the gelatine mixture. Mix well. Whisk the egg whites until stiff peaks form and fold into the gelatine mixture. Turn into the prepared crust and chill until set.
Blend the lemon juice and rind and castor sugar and heat slowly until the sugar has melted. Bring to the boil and boil for 5 minutes or until the syrup has thickened slightly. Cool completely. Serve with the tart. Serves 8.