We received this recipe from Cynthia Ntshangase of Diepkloof, Soweto. She she usually makes this dessert when she has friends over or when she has a party for her child.
Preparation time: 10 min
Setting time: 1 hour or more
Serves 8-12
YOU WILL NEED
BASE/CRUST
1 packet (200 g) digestive biscuits
80 ml (? cup) melted butter or margarine
FILLING
1 packet (80 g) strawberry jelly
160 ml (? cup) boiling water
1 container (250 g) smooth cottage cheese
60 ml (¼ cup) caster sugar
TOPPING
250 ml (1 cup) fresh cream
30 ml (2 tbsp) caster sugar
1 punnet (250 g) strawberries, quartered
fresh mint leaves
METHOD
BASE/CRUST
Crush the biscuits and mix them with the melted butter.
Transfer to a 20 cm loose-bottom cake tin and press to form a firm base.
Chill in the oven until needed.
FILLING
Dissolve the jelly in the boiling water and allow to cool.
In another bowl, beat together the cottage cheese and caster sugar until well mixed, then gradually add the jelly.
Spoon the jelly mixture onto the biscuit crust and chill in the fridge for an hour or more until set.
TOPPING
Once the cake is set and ready to serve, beat the cream and caster sugar using an electric beater or whisk until thick.
Put the topping in a piping bag and decorate the cake.
Top with strawberries and garnish with mint.
Serve immediately.
TIP: Use a different flavour of jelly to make another type of cheesecake and top it with the relevant fruit.
