Lemon Cheesecake ~ Banting

4 Banting Rusks
50g Butter
220g Smooth Cottage Chse
250ml Fresh Cream
1 Tbsp Xylitol
1 Lemon

Crust – Crush the rusks. Melt the butter in a bowl. Then add ¾ of the crushed rusks, mix well and press into the base of a greased round pie or quiche bowl and chill. Filling: Grate the rind off the lemon and squeeze the juice into a bowl. Whip the cream until thick, then slowly add xylitol, lemon juice, cottage cheese and lastly fold in grated lemon rind. Spoon the mixture over the crumbs Sprinkle the leftover rusks over the top. Chill for 1 hour before serving.