Mini cheese cakes (29.11.12)

INGREDIENTS
100g butter
1 pkt Nutticrust Biscuits or Tennis Biscuits
250g smooth cottage cheese
1 can condense milk
75 ml lemon juice – fresh
1 tsp vanilla essence
3 tsp gelatine or 2 tsp ghas powder- whichever one you prefer
1 cup cold water
250 ml fresh cream – whipped

METHOD
•   Process biscuits until fine. Add melted butter.
•   Press biscuit into mini cheesecake pans or mini foil containers and refrigerate for 20 minutes until firm
•   Combine cream, cottage cheese, condense milk, lemon juice and vanilla essence together in a bowl and whisk until smooth.
•   Boil together the gelatin/ghus powder in 1 cup water, until dissolved. Cool slightly.
•   Add to cream cheese mix and mix well.
•   Lastly fold whipped cream into mix.
•   Pour over chilled biscuits and chill until set.
•   Decorate with whipped cream and fresh fruit.

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