INGREDIENTS:

Crust
· 225g tennis biscuits crumbed
· 4 Tbls melted margarine or butter
Filling
· 500g Lancewood Smooth Cottage Cheese
· 1 cup Lancewood Crème Fraîche (soured cream)
· 100g sugar
· 2 eggs, beaten
· 1 tsp vanilla
· 2 Tbls flour
Topping 
· 1 cup Lancewood Crème Fraîche (soured cream)
· 2 Tbls sugar
· 1 tsp vanilla
· Cherries or mint leaves

METHOD:

Crust: Mix the biscuit crumbs and margarine together and pat firmly into a spring pan. Place in refrigerator to chill.
Filling: Mix the ingredients and beat well. Carefully pour over the crust and bake in oven at 180°C for 20mins. Remove from oven and turn the heat up to 220° C. Mix the ingredients for the topping and spread carefully over the cheesecake. Return to the hot oven for 5 mins. Remove from the oven and allow to cool (topping sets as it cools). Decorate with strawberry halves and whipped cream use mint leaves around base.

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