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30 ml cooking oil, for brushing
200g digestive or Tennis biscuits, crushed
80 g butter, melted
250 ml freshly squeezed lemon juice
10g powdered gelatine (1 sachet)
2 x 385g cans condensed milk
2 x 250g LANCEWOOD® Smooth Creamed Cottage Cheese
250ml fresh cream, whipped
½ cup freshly squeezed lemon juice
10 ml powdered gelatine
1 cup freshly squeezed orange juice
45 ml sugar
sliced orange segments, to decorate (I used about 4 whole oranges)
Brush the inside of a 23 cm loose-bottomed cake tin with oil, then neatly line the sides only with plastic wrap. It might seem tedious, but it will make it much easier to turn out later.
Mix the biscuits with the melted butter (I use a food processor to crush and mix the lot) then transfer it to a 23cm loose-bottomed cake tin. Use the back of a large spoon the smooth the surface and lightly compact the crust. Set aside.
Pour 125 ml of lemon juice into a small mixing bowl. Add the gelatine and stir well. Leave to sponge for 15 minutes (it will become “spongy” in texture), then transfer to a small saucepan over medium heat. Stir until the gelatine has melted (no more grains visible) without bringing it to a boil, then remove from the heat and add to the remaining lemon juice to cool.
In a large mixing bowl, add the condensed milk. Using electric beaters, add the lemon juice mixture to the condensed milk while whisking, adding a little at a time. When fully incorporated, add the cottage cheese and whisk until smooth. Now fold in the whipped cream using a large metal spoon. Pour the mixture onto the biscuit base, then smooth with a spatula and cover with a layer of plastic wrap. Refrigerate for 3-4 hours (or overnight) until very cold and set.
Mix the lemon juice and gelatine in a cup and leave to sponge for 10-15 minutes. Heat the sponged mixture, orange juice and sugar in a small saucepan over medium heat, stirring until the sugar and gelatine has melted (don’t boil). Remove from the heat and leave to cool for 15 minute.
Arrange orange segments on top of the set cheesecake. Pour spoonsful of jelly mixture over the top of the cheesecake, then refrigerate for 1 hour until set.
To serve, remove sides of the cake tin and then remove plastic wrap. Slice and serve. Keep refrigerated.
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