To make shell, crush biscuits finely, and mix with melted butter. Press firmly onto the base of a square container (20cm x 20cm). Can also do the same on the sides of the dish, but not essential. Place in fridge for an hour or so to firm up.
Beat cream until it peaks. Mix together condensed milk and lemon juice, then add to cottage cheese. Add beaten cream plus 1 tablespoon gelatine dissolved in ½ cup boiling water.
Mix well and pour over biscuits. Place in fridge and allow to set.
Make fruit jelly with water and reserved juice from the tin. Place in fridge until semi-set, then spread over base with fruit set out on base. Put back in fridge to set.
Original recipe left out the butter and placed biscuits uncrushed along the base of the dish.
Scaling the recipe up 4 times gives enough for 3 cheese cakes in dishes measuring 32cm x 26cm x 5cm.
Tennis biscuits are thin, coconut-based biscuits produced in South Africa. Other plain biscuits mixed with some dried coconut would probably work as a substitute.
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|Serving Size: 1 Serving (82g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 143 (90%)|
|Amt Per Serving||% DV|
|Total Fat 15.9g||21 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 46.4mg||14 %|
|Sodium 87.9mg||3 %|
|Potassium 67.2mg||2 %|
|Total Carbohydrate 3g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 2.9g|
|Protein 2.5g||4 %|
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Calories per serving: 159
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