Wednesday, 16 March 2011
Cheesecake using cottage cheese
Oven: 160 deg.C
approx. 6 chocolate digestive biscuits - crushed fine
500g. Cream Cheese ............. made up as follows .............
Either a pack of Philadelphia (full fat) 200g. and make up with Cottage Cheese to 500g.
or the other way round - use your Cottage Cheese and add some full fat cream cheese to make it up to the 500g.
4 ozs. sugar (120g.)
4 ozs. softened butter (120g.)
2 beaten eggs
1/2 tsp. vanilla essence
2 tbls. Self-raising Flour
about 1/2 a grated lemon - rind - taste and add more if you like it more lemony.
Thick Greek Yogurt or Sour Cream
Sour Cherries - (jar) - drained and dried
Place the crushed biscuits evenly on the base of your greased baking dish.
Cream the Butter and Sugar together - (use food processor)
Add the Vanilla and Eggs and cream well together.
Add in the Cheese.
Add the flour and beat again.
You should have a nice smooth batter.
Pour into your dish.
Bake for approx. 45 mins - test - it should be firm to the touch and set.
When it's cooled a little, spread on a layer of thick yogurt (or sour cream) and decorate with the sour cherries and grated chocolate.
I find sometimes when adding the lemon - it may curdle. However - it may curdle anyway before you've added the lemon! Just add a little of the flour and beat quickly - this should do the trick.
Don't worry too much though - it will taste good anyway.
If you're making this cake fairly plain, without the cherry topping, you could also add a handful of sultanas to the batter. Dust the sultanas with a little of the flour before adding in.