Preparation Time : 1 Hour

Ingredients
500 gm cream cheese
100 gm butterscotch sauce
1 egg yolk
1 whole egg
2.5 ml lemon juice
2.5 gm lemon zest
15 gm gelatin, soaked and drained
375 gm whipped cream

For the cheese cake base
100 gm sweet biscuit, crushed
75 gm desiccated coconut
100 gm butter (melted) for binding

Method

For the Cheesecake base :
Mix all the ingredients into pliable dough. Line the ring or container with the cheesecake se and bake for 10 minutes at 150⁰ C. Cool and keep aside.

For the Cheesecake :
Heat the egg and egg yolk with the lemon juice and zest on a double boiler to 85⁰ C, stirring continuously. Melt the gelatin and pour into the hot eggs. Blend and remove from double boiler.
Beat cream cheese and butterscotch sauce, scrape down twice.
Add the eggs slowly into the cream cheese and whisk for 3-5 minutes.
Fold the softly whipped cream in to the mixture.
Place onto biscuit bas and refrigerate till firm.
Serves 8.