125gr. Butter, room temperature
250ml. Castor Sugar
250gr. Cream Cheese, room temperature
Juice of ½ Lemon
Zest of 1 Lemon
1tsp. Vanilla Paste
10 Glace Cherries
9 Coconut (Tennis) biscuits
Cream the butter and sugar until pale in colour, add the egg and mix until smooth.
Now add the cream cheese and mix until smooth. Add the lemon juice, zest and vanilla paste and stir to combine all the ingredients.
Line your work surface with foil and pack the biscuits out in a square (3 rows of 3), spoon the cheese cake filling onto the biscuits and spread the filling evenly over the biscuits.
Place the cherries in a row down the centre of the square.
To fold the cheesecake into a triangle gently lift the sides using the foil to form a triangle, roll the extra foil together to keep the shape. Fold in the ends and gently place the cheesecake into the freezer until firmly frozen.
Just before serving, remove the cheesecake from the freezer and remove the foil.
Neatly slice the ends of the cheesecake where the filling might have leaked out (these cut-offs are great little tasters). You can slice the cheesecake into 1½ cm thick slices. Place the slices onto a serving plate and serve with fresh berries and/or fruit.