baked lemon cheesecake

Makes approx. 10-12 portions

Ingredients
Crust
200g Tennis biscuits, crushed
100g Clover Mooiriver Butter, melted

Filling
230g creamed Cottage Cheese
385g Clover Condensed Milk
80ml Lemon juice
250ml Clover Fresh Cream, whipped
2ml Grated lemon rind

Method
Crust: Mix biscuit crumbs and butter together. Press into a pie plate or loose-bottomed
pan (23cm diameter).
Filling: Preheat oven to 180C. 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.