MINI CHEESE CAKES
1 packet Nutticrust Biscuits or Tennis Biscuits
250g smooth cottage cheese
1 can condense milk
75 ml lemon juice – fresh
1 teaspoon vanilla essence
3 teaspoon gelatine or 2 teaspoon ghas powder- whichever one you prefer
1 cup cold water
250 ml fresh cream – whipped
Process biscuits until fine. Add melted butter. Press biscuit into mini cheesecake pans or mini foil containers and refrigerate for 20 minutes until firm. Combine cottage cheese, condense milk, lemon juice and vanilla essence together in a bowl and whisk until smooth. Boil together the Gelatin/ghus powder in 1 cup water, until dissolved. Cool slightly. Add to cream cheese mix and mix well. Lastly fold whipped cream into mix. Pour over chilled biscuits and chill until set.Decorate with whipped cream and fresh fruit
INFO & TIPS
Recipe from Radio Islam.
I took a tsp of fresh granadilla pulp spread it over set cheese cakes & poured peach jelly over & allowed to set.
Nb. Make jelly as per instructions on box & allow to cool down completely.