Lemon Cheesecake

1. 1

   Crush biscuits finely and mix well with the melted butter.

2. 2

   Place in an 8-inch loose-bottom cake tin and press mixture in firmly.

3. 3

   Place tin in refrigerator.

4. 4

   Place cottage cheese in food processor with the sugar and blend until smooth.

5. 5

   Add the egg yolks, lemon juice and dissolved gelatine and blend until incorporated.

6. 6

   Fold in the lightly-whipped cream and pour onto the chilled base.

7. 7

   Put the cake in the refrigerator for about three hours, until set, then carefully remove from the tin and garnish with grapes and mint leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.