Lemon Chees Cake



  • 1 x 200 g packet Marie biscuits
  • 1 tsp (5 ml) grated lemon rind or ½ tsp ground mixed spice
  • 1 tbsp (15 ml) hot water
  • 45 g 3 tbsp (45 ml) soft tub margarine, melted
  • 1 x 385 g tin condensed milk
  • 125 g ½ cup (125 ml) lemon juice
  • 1 x 250 g tub smooth plain low-fat cottage cheese


Place biscuits in a plastic bag and crush with a rolling pin or a small glass.

Mix biscuit crumbs with lemon rind in a mixing bowl and add water and margarine. Stir to bind it together.

Press onto the base and sides of a 22cm pie dish and place in the fridge until needed.

Mix condensed milk and lemon juice in a mixing bowl until thickened and stir in the cottage cheese.

Pour filling over the biscuit base and refrigerate for 2 hours or overnight.

Serve with any fresh fruit.

Stir 1 x 115 g tin granadilla pulp into the filling for a different flavour.