Lemon Cheese Cake
By Fatima Parak - SOUS CHEF
INGREDIENTS
175g digestive biscuits
75g margarine/butter
1 packet lemon jelly(Trotters)
200ML boiling water
250g smooth cottage cheese
50 g caster sugar
125ml fresh cream
METHOD
Combine the butter with biscuits and use to
line a 20cm spring form cake tin(line with
cling wrap)dissolve jelly in boiling
water.Beat together the cottage cheese,and
sugar.Gradually adding the cooled off jelly
mixture.Pour the filling into the prepared
crust tin and allow to set in
refrigerator.Spread the whipped cream and top
with fruit of choice.
