Cheesecake

Recommended Tin / Tray Size** You can use a **20 cm springform pan** or: **A medium foil tray: ± 28 × 18 cm** (Also sold as a **No. 2, No. 2½, or Medium Roasting Tray** in SA shops.) **Other suitable sizes:** * **25 × 20 cm** — a little deeper, perfect for a thicker cheesecake * **30 × 20 cm** — works well; cheesecake will be slightly flatter * **Avoid very large trays**, such as **32 × 26 cm**, as the layer becomes too thin to set nicely

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Prepare the crust** 1. Combine the crushed Tennis biscuits with melted butter. 2. Press firmly into the base of your 20 cm springform pan or foil tray. 3. Chill while preparing the filling. --- #### **2. Prepare the filling** 1. **Dissolve the gelatine:** * Sprinkle gelatine over **60 ml hot water**. * Stir until completely dissolved and clear. * Allow to cool slightly. 2. In a mixing bowl, combine cottage cheese, condensed milk, and **125 ml lemon juice**. 3. Stir in the dissolved gelatine. 4. **Fold in the whipped cream:** * Add a small spoonful of cream first to loosen the mixture. * Gently fold in the rest using a spatula: **cut down → scoop under → lift up and over**, turning the bowl each time. * Stop when just combined. --- #### **3. Assemble** 1. Pour the filling onto the prepared crust. 2. Smooth the top and refrigerate for **4 hours or overnight** until fully set.