JELLY TWIST CHEESECAKE DESERT
Just as sweet as you want desert
1 tin condensed milk
½ cup fresh lemon juice, not the convenient type
1 tub smooth cottage cheese
1 packet cherry, rasberry or strawberry jelly or 1 packet lemon, orange, greengage jelly (I used strawberry)
1 packet ginger or tennis biscuits
melted butter or coconut oil
Beat the lemon and condensed milk together as well as the cottage cheese . Mix it well. Add the dissolved jelly (any flavor) and allow to stand a bit.
Crush the biscuits and mix with the melted butter. Put some of the crust mixture inside your moulds to seal the base and allow to set in the fridge. Pour the condensed milk mixture into the moulds or glasses. Allow to set. I just use pvc tube sprayed with spray and cook and put it in a tray.
I prefer the coconut oil in my biscuit mixture because it seals better but real butter works well too. When the condensed milk mixture has set, dissolve jelly in a cup of boiling water and allow to cool a bit and at room temperature. Add broken raspberries at this stage if you want.
Pour a bit of the jelly on top of the mixture and allow to set. To unmould, use a sharp knife to loosen the jelly part of the desert from your mould. Or just pour the jelly in the glass you serving the desert in.
Decorate with berries. Enjoy!
Photo and recipe: Johan De V Swanepoel