We had a few friends round for sundowners and snacks last night so I decided to make this cheesecake for dessert. I have passed this recipe over in my recipe book many times and promised myself that I would make it one day. That day finally arrived. It was well received by the guests so I will mark this one as being successful.
Strawberry Cheesecake glaze
1 packet (200 g) Tennis biscuits (or equivalent sweet biscuit)
soft butter (I used about 100 g for three-quarters of a packet of biscuits)
250 ml fresh cream
1 can condensed milk, sweetened
250 g creamed cottage cheese
125 ml lemon juice
10 ml gelatine powder
25 ml cold water
50 ml boiling water
10- 20 ml cornflour
1 can strawberries or gooseberries
Crush approximately three-quarters of a packet of Tennis biscuits and add the soft or melted butter. Press into the bottom of a deep pie dish and put in the fridge. (I think next time I will use the whole packet for a slightly thicker crust.)
Dissolve the gelatine in 25 ml cold water and add 50 ml boiling water. Allow to cool.
While this is cooling beat the cream until it is no longer runny but not too stiff. Add the condensed milk and cottage cheese and beat until light and fluffy. Add the lemon juice and mix.
Now add the cooled gelatine mixture to the creamy mixture. Pour onto the biscuit base and allow to set in the fridge.
Drain the berries, retain the juice and place the fruit on top of the cake which has been allowed to set.
Bring the juice to the boil, adding cornflour which has been dissolved in a little cold water. (The amount of cornflour you use depends on how much juice is in the can.)
Stir over the heat for about a minute until it thickens. Allow it to cool and pour over the berries.
Return it to the fridge and serve when set.