1 x 200 g packet of digestive biscuits
100 ml melted butter
3 x 65 g bars of nut brittle, coarsely chopped
2 x 385 g tins condensed milk
2 x 200 g containers of creamed cottage cheese
125 ml lime or lemon juice
Place the biscuits and half the nut brittle in a processor and process into fine crumbs. Add the melted butter and pulse until combined. Push the mixture into the bottom and a little up the sides of 8 greased 8-cm diameter baking rings that are arranged on a greased baking sheet.
Whisk together the condensed milk, creamed cottage cheese and lime or lemon juice and pour into the crusts. Bake in the oven pre-heated to 150 degrees for 10 minutes. Remove from the oven and set aside to cool in the rings.
To serve, loosen the cheesecakes from the rings with a small knife and carefully slip the rings off. Slide the cheesecakes onto a serving platter or individual plates. Sprinkle the tops with the rest of the nut brittle and serve.