Triangular Lemon Cheesecake Served with Fresh Watermelon

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YOU WILL NEED

Cheesecake

  • ½ cup (125 ml) cold tap water
  • ¼ cup (60 ml) fresh lemon juice
  • 1 x 250 g Ina Paarman’s Lemon Flavoured Cheesecake Mix
  • 250 g tub of smooth cottage cheese
  • 1 cup (250 ml) fresh cream
  • 1 pkt Tennis biscuits
  • zest of 1 lemon

Watermelon

  • ⅛ watermelon
Method

Measure water and lemon juice into a medium size mixing bowl. Sprinkle contents of pack over the water and beat until well blended. Add the tub of cottage cheese and beat in. In a smaller mixing bowl whip cream until just firm. Gently fold the whipped cream into the cheesecake mixture using a spatula or metal spoon. Leave in the fridge to firm a little. Place 7 rows of 3 tennis biscuits on a piece of foil (see pic). Spread the cheesecake mixture over the middle row of biscuits. Reserve about ½ cup for garnish. Bring the sides up to form a triangle. Lift the foil from the sides of the pyramid. Fold the ends of the foil over and make a pleated fold over the top. Leave to set in the freezer overnight.

To Serve

Remove the foil and pipe rosettes over the top of the cake with reserved mixture and sprinkle them with lemon zest. Cut watermelon into triangular slices and serve with the dessert.

Ina's Tip

This dessert freezes exceptionally well. Make the whole one. Cut in half and freeze the rest for another time if you want to serve fewer people.

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