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Lemon Cheesecake

1 packet Tennis biscuits
100g melted butter

3 lemons
Rind of the 3 lemons
Juice of the 3 lemons
1 tin chilled condensed milk
175ml sugar
gelatine (optional)
1 packet lemon jelly
250ml hot, boiled water
1 tub cottage cheese

Crush the Tennis biscuits. Mix in the melted butter. Blend well.
Place into a pie dish and flatten into the base with the back of
a tablespoon. Place into the fridge. By using a blender / mixer,
stir up the condensed milk until thick. Add the cottage cheese.
Blend some more! Add the lemon juice & rind. Blend a little more.
Mix the lemon jelly & hot water in a separate bowl. Once the jelly
has been dissolved and stirred well, add to the mixture. Blend a
little bit more. By now you should have a thick, yellow mixture.
Pour slowly over another tablespoon into the biscuit base. Place
into the fridge to set for a few hours. After a few hours remove
from the fridge and serve. Garnish it with cream / fruit slices,
if desired.


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