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.
Filling
500gr creamed cottage cheese
4 eggs
2/3cup castor sugar
5ml vanilla essence
15ml lemon juice
Method
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.
