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Name: Fridge Cheese Cake
Prep time: 45 min
Total time: 5 h
Yield: 8
Cuisine: not set
Ingredients: Base:; 1 packet (200g) tennis biscuits; 100 grams butter melted; 250 ml cream; 250 grams smooth cottage cheese; 1 tin (385g) condensed milk; 125 ml fresh lemon juice; 1 tablespoon gelatine; 1/2 cup boiling water; Top:; 1 tin (425g) berries reserve juice; 1 packet (80g) red jelly powder; 1/2 cup boiling water

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INGREDIENTS

Base:
1 packet (200g) tennis biscuits
100 grams butter ; melted
250 ml cream
250 grams smooth cottage cheese
1 tin (385g) condensed milk
125 ml fresh lemon juice
1 tablespoon gelatine
1/2 cup boiling water
Top:
1 tin (425g) berries ; reserve juice
1 packet (80g) red jelly powder
1/2 cup boiling water

Servings

INSTRUCTIONS

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.

Topping:

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.

NOTES

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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Fridge Cheese Cake

Base: 
1 packet (200g) tennis biscuits 
100 grams butter melted
250 ml cream 
250 grams smooth cottage cheese 
1 tin (385g) condensed milk 
125 ml fresh lemon juice 
1 tablespoon gelatine 
1/2 cup boiling water 
  Top: 
1 tin (425g) berries reserve juice
1 packet (80g) red jelly powder 
1/2 cup boiling water

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.

Topping:	
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.

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Fridge Cheese Cake with Blueberry topping
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Nutrition

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Serving Size: 1 Serving (82g)
Recipe Makes: 8 Servings

Calories: 159
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 159

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