Cherry Cheese Cake

Posted by Muriel Hedgcock

Here are two recipes, one for a mock cheesecake that nobody will believe was not made with cream cheese.and then there the healthier option... with cream cheese. Both are totally delicious! Take your pick and ENJOY!

3 /4 packet digestive biscuits
125 g melted butter

1 tin condensed milk
2 egg yolks
2 stiffly beaten egg whites
1/2 cup lemon juice
2 Tbsp cornflour

Crush digestive biscuit and mix with melted butter.
The consistency should not be too dry.

Press biscuit base into greased pie dish or as illustrated
using a spring form cake tin lined with wax paper.

Separate eggs.
Beat egg whites until stiff.
In separate bowl mix condensed milk, lemon juice, egg yolks and cornflour until smooth.

Fold in stiffly beaten egg whites.
Pour mixture into dish with biscuit base.

Bake in oven at 175 C for 30 min
The centre should be firm. Switch off oven
Let it cool.

Remove wax paper.
Cut into slices.

Spoon a dollop of cherry pie filling on top
Garnish with whipped cream and

Invite your favorite friend for coffee to share
this totally delicious mock cherry cheese cake .

Tip: If using large pie dish use the whole packet
digestive biscuits and extra butter. Bake 25 min.

Healthy Option:
1-2 tubs cream cheese 2x 250g
1/2 cup sugar ( healthy alternative)
12-15 drops Vanilla stevia
3 eggs
3Tb cornstarch or flour
Beat sugar, stevia, and eggs until creamy. Add softened cream cheese and mix.

Bake at 160C for 30min It should be firm in the middle then switch off oven and leave to cool.

1. Crush biscuits in a clean food 0r freezer bag
using a rolling pin.
2. Chill overnight it is best served the next day.

Cheesecake will be firmer & easier to cut.

3. Serve with any berries or soft fruit. These go best with the texture of the cheese cake.


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