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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Lovely for hot Summerdays😊. This cheesecake combines the creamy texture of cottage cheese and condensed milk with the tangy brightness of lemon juice and the sweetness of fresh blueberries and strawberries. The biscuit base adds a delightful crunch, while the tropical fruits and coconut flakes or brownie chunks make it visually appealing and extra indulgent.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Line the pyrex with a layer of the biscuit.
Beat the cottage cheese for 2 minutes until smooth.
Add the condensed milk and lemon juice to the cottage cheese and mix well.
Add the vanilla essence and mix everything with a hand mixer for 3 minutes until creamy and smooth.
Pour the filling over the biscuit base.
Top with the blueberries and strawberries.
Set in the fridge for 2 hours until firm.
Add any tropical fruit for a flavorful dessert.
Can I use cream cheese instead of cottage cheese?
Yes, cream cheese can be used as a substitute for cottage cheese for a richer texture.
How long does the cheesecake need to chill?
The cheesecake needs to set in the fridge for 2 hours until firm.
Can I use other types of biscuits for the base?
Yes, you can use any biscuits of your choice, such as digestive biscuits or graham crackers.
Can I make this cheesecake ahead of time?
Yes, you can prepare it a day in advance and store it in the fridge until ready to serve.
What other toppings can I use?
You can use tropical fruits, coconut flakes, brownie chunks, or even crushed nuts for added texture.
