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Baked lemon cheesecake

Baked lemon cheesecake recipe

baked lemon cheesecake
Serves

Serves

Time

Time

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Ingredients
    • Crust:
    • 200 g Tennis biscuits, crushed
    • 100 g Clover Mooi River Butter, melted
    • Filling:
    • 230 g creamed Cottage cheese
    • 385 g Clover Condensed Milk
    • 80 ml lemon juice
    • 250 ml Clover Fresh Cream, whipped
    • 2 ml grated lemon rind
Method

    Crust:

    Mix biscuit crumbs and butter together.

    Press into a pie plate or loose-bottomed pan (23 cm diameter).

    Filling:

    Preheat oven to 180°C.

    Combine cottage cheese, condensed milk and lemon juice.

    Leave to thicken slightly.

    Fold in the whipped cream and lemon rind.

    Pour into biscuit base and bake for 10 minutes.

    Leave to cool in the refridgerator before serving.

    Serving suggestion

    Serve cold with fresh berries.