No Bake Lemon Cheesecake

Sweet and tart, smooth and crunchy, this recipe is a walking contradiction of deliciousness. It also happens to be so easy, anyone can become a cheesecake master in minutes.

INGREDIENTS

FOR THE CRUST

  • 2 packets of tennis biscuits, crushed

  • 250 ml butter, melted

  • 125 ml sugar

  • 10 ml cinnamon

FOR THE FILLING

  • 25 ml gelatin

  • 250 ml water

  • 3 eggs, separated

  • 250 ml sugar

  • 500 g low fat cottage or cream cheese

  • 37,5

  • 1 tbsp Grated lemon rind

  • 125 ml Cream, whipped

FOR THE TOPPING

  • 250g Mixed frozen berries¬†

  • 150g Castor sugar

  • 100ml Cold water

  • 1 tsp Vanilla paste

METHOD

for the crust…

  1. Mix all ingredients together

  2. Press the crumb mixture into the loose bottom cake tin.

  3. Place in the refrigerator

for the filling…

  1. Soak gelatin in 125ml water.

  2. Beat the egg yolks, the remainder of the water and sugar together and heat in the double boiler until the mixture think.

  3. Remove from the heat, add the gelatin, stir to dissolve the gelatin. Cool slightly.

  4. Beat the cottage cheese, lemon juice and lemon rind together. Add to the gelatin mixture.

  5. Beat the egg whites until stiff peak stage. Fold in the cream and cottage cream mixture.

  6. Spoon into the cake tin and place in the refrigerator until set. Garnish as desire.

for the topping…

  1. Combine the coulis ingredients in a heavy based saucepan.

  2. Bring to the boil over a high heat.

  3. Drop heat slightly and allow to simmer for 10 minutes until the berries are soft.

  4. Remove from the heat and leave to cool.

  5. Transfer to a blender and whizz until smooth, then strain through a sieve, rubbing it through with the back of a spoon.