Lemon cheesecake ( 12 peoples )

Ingrédients :

• 1 x 200 g packet Marie biscuits
• 1 tsp (5 ml) grated lemon rind or ½ tsp ground mixed spice
• 1 tbsp (15 ml) hot water
• 3 tbsp (45 ml) soft tub margarine, melted
• 1 x 385 g tin condensed milk
• ½ cup (125 ml) lemon juice
• 1 x 250 g tub plain smooth low-fat cottage cheese

Instructions :

1. Place biscuits in a plastic bag and crush with a rolling pin or a small glass.
2. Mix biscuit crumbs with lemon rind in a mixing bowl and add water and margarine. Stir to bind it together.
3. Press onto the base and sides of a 22 cm pie dish and place in the fridge until needed.
4. Mix condensed milk and lemon juice in a mixing bowl until thickened and stir in the cottage cheese.
5. Pour filling over the biscuit base and refrigerate for 2 hours or overnight.
6. Serve with any fresh fruit

Cook's notes :

Stir 1 x115 g tin granadilla pulp into filling for a different flavour.