This cheesecake has a soft creamy centre and can be decorated with a variety of toppings
For the base
1pkt tennis biscuits finely crushed
130g melted butter
Mix butter and biscuit crumbs together. Brush a 20cm round springform tin and line the base with non stick baking paper. Spoon mixture in tin. Pressing firmly onto base and sides
Refrigerate until firm.
500gr creamed cottage cheese
2/3cup castor sugar
5ml vanilla essence
15ml lemon juice
Preheat oven to 180*C. Beat cream cheese until smooth. Add sugar, vanilla and lemon juice beat till smooth. Add eggs one at a time beating well in between.
Pour over crust and bake for 60min or until firm. Allow to cool or refrigerate until firm.
Decorate with topping of choice.