Lemon Cheese Cake



  • 150g Marie biscuits (or biscuits of your choice)
  • 100g of butter


  • 250g cream cheese
  • 62g milk
  • 20-25g sweetener of your choice
  • 2tsp bloomed gelatine
  • 250ml whipping cream
  • 1 lemon – juiced and zested



  1. Crush the biscuits to a fine crumb.
  2. Melt the butter.
  3. Add to the crushed biscuits.
  4. Mix thoroughly.
  5. Press into mould or bowl you wish to set in.


  1. Whip the cream to stiff peak and set aside for later use.
  2. Beat together the cream cheese and sweetener.
  3. Once beat, add the milk, lemon juice and zest.
  4. Melt the gelatine and add to the mixture on high speed.
  5. Fold in the cream.
  6. Pour onto the biscuit base.
  7. Set over night.


You can decorate as you feel.

  • I have decorated mine with leftover cheese cake mixture with pink food colouring.
  • Leave it to set. Then before you serve, whisk it so its smooth. Pipe it on top.
  • Add sugar-free marshmallows. I have cut them in half and use the leftover mixture to make them stick to the cheese cake.


Carla Claasen (23), a Type 1 diabetes patient, lives in Centurion, Gauteng. Carla is a pastry chef, click here to read her story.

Dried Apple Cake


  • 1 cup dried apples, chopped
  • 1 cup sorghum molasses
  • 1 1/2 cups white flour
  • 1/2 cup lard
  • 1/2 cup butter
  • 1 cup sour or buttermilk
  • 1 teaspoon soda
  • 2 cups all-purpose flour
  • Cinnamon, nutmeg and cloves
  • Ginger and allspice


  1. Cook apples and molasses together on very low until well saturated, then cool.
  2. Stir together dry ingredients and mix all ingredients together.
  3. Bake in 180°C oven until done.