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Lemon Cottage Cheesecake with Thyme and Mango

December 27, 2012

Saffy’s Christmas Cook – Off

Chapter 3

Saffy hardly got any cheesecake for her birthday, she only had time to taste it.  She wanted cheesecake to cheer herself up so she decided to make another one.  Once again she never had much, but cooking and tasting it was a joy she appreciated.  She had seen many cheesecake disasters on television and had always been fearful that she might have one.  Annoyingly she did.  A Saffy first! The gelatin was vegetarian… It was awful.  The cheesecake top would not set.  Did she give up?  Of course not! Like a champion she used the topping to remake the base.  She removed the base from the dish then re- crushed the cheesecake topping into it.  Then as the base chilled she thought about other flavours which could make the cheesecake extra festive.  She made up for her errors using some left over mango as another layer and adding thyme to the cheesecake mixture.  Herbs and citrus and fruits would be the theme of her Christmas.  She had done well.  The cheesecake tasted lovely.  So the moral is “turn your negative into a positive”.

This recipe was adapted from The Dairy Book of Family Cookery (Ebury Press, 1983).

Cottage lemon cheesecake


75g unsalted butter, 175g light digestive biscuits, 1/2 can drained mangos, 15ml veggie gelatine, zest and juice of 1 lemon, 2 tsps thyme, 225g cottage cheese (sieved), 150ml soured cream, 75g caster sugar, 2 eggs (separated).


1. Melt the butter in a pan.
2. Mix with the breadcrumbs in a big bowl.
3. Press down in an oven proof circle dish.  Flatten with the back of a spoon.
4. Chill in the fridge for 30 minutes.
5. When chilled layer the mangos on top.
6. Dissolve the gelatine in 10ml of water.
7. In a bowl mix the lemon rind and juice, cottage cheese, soured cream and sugar.
8. Add the egg yolks and cooled gelatine.
9. Whisk the egg whites until stiff then fold lightly into the mixture.
10. Pour the mix ontop of the mangos and biscuits.
11. Chill overnight.


From → Desserts

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