Lemon & Lime Cheesecake

Ingredients

• ¾ cup natural cottage cheese
• 500g cream cheese
• 1 ¼ cups caster sugar
• 3 large eggs, separated
• 2 tsp grated lemon rind
• 2 tsp grated lime rind
• 1 tbsp custard powder
• ¾ cup Pauls Sour Light Cream
• Pauls Dollop Cream

Method

1. In a food processor, blend egg yolks and all other ingredients (excluding egg whites and Dollop cream) until smooth.
2. Beat egg whites until stiff and lightly fold into cheese mixture.
3. Pour into a non-stick springform cake tin (20cm) that has been greased and floured.
4. Bake for 50-60 minutes at 160oC or until the cake is firm.
5. When cool, remove from tin and garnish with Pauls Dollop Cream.
6. This cake can be stored covered for 3 days.
7. Suitable for freezing.