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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.

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