Citrus Fridge Cheesecake

Base:

Filling:

Topping:

Base:
Brush the inside of a 23 cm spring-form pan with oil, then neatly line the sides with plastic wrap.

Mix the biscuits with the melted butter and transfer to the spring-form pan. Press the biscuit mixture firmly into the base of the pan. Set aside.

Filling:
Pour 125 ml of the lemon juice into a small mixing bowl. Add the gelatine and stir well. Leave to sponge for 15 minutes until it becomes spongy in texture.

Transfer to a small saucepan over medium heat. Stir until the gelatine has melted without bringing it to a boil. Remove from the heat and add to the remaining lemon juice. Set aside to cool.

In a large mixing bowl, add the condensed milk and whisk using electric beaters.

Add the lemon juice mixture to the condensed milk while whisking, adding a little at a time.

Once fully mixed, add the cottage cheese and whisk until smooth. Fold in the whipped cream.  

Pour the mixture onto the biscuit base, smooth the top with a spatula and cover with a layer of plastic wrap.

Refrigerate for 3 – 4 hours, or overnight for the best results. 

Topping:
Mix the lemon juice and gelatine in a cup and leave to sponge for 10 – 15 minutes.

Heat the spongy mixture, orange juice and sugar in a small saucepan over medium heat, stirring until the sugar and gelatine has melted (don’t boil).

Remove from the heat and leave to cool for 15 minutes.

To decorate:
Arrange orange pieces on top of the set cheesecake.

Pour spoonsful of the jelly mixture over the cheesecake, then refrigerate for 1 hour until set. 

Gently loosen and remove the sides of the pan and the plastic wrap.

Slice and serve.