Tuesday, January 15, 2013


Cuts into 12 slices


250g tennis biscuits
... 100g butter, melted
1 teaspoon vanilla essence
600g cottage cheese
100g icing sugar
284ml cream 

For the Topping:
400g strawberries, halved
25g icing sugar


Make the base: Butter and line a 23cm loose-bottomed tin with baking parchment/grease proof paper. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.

Make the filling: Place the cottage cheese, icing sugar and vanilla essence in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.

Un-moulding and topping: Bring the cheesecake to room temperature, about 30 minutess before serving. To un-mould, place the base on top of a can (tin of baked beans), then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with 25g icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, then pour over purée.


Can't get it out of the tin?

If you find the cake difficult to un-mould, then either let it sit for a little longer, or wipe the outside of the tin with a warm cloth. This heats the edges and should allow you to remove the tin easily.

Filling hasn't set?

The cheesecake may have needed more time in the fridge. The mixture should be quite firm to begin with, but a long chilling time (preferably overnight) is essential to ensure the filling sets well.

Base hasn't set?

To ensure the base sets properly, the melted butter must be thoroughly mixed through the biscuit crumbs. Make sure you also leave it in the fridge to firm up for at least 1 hr before adding the filling so that the crumbs do not mix into the soft cheese mixture.

Try a different flavour

Lemon: Beat the finely grated zest & juice 2 lemons with the soft cheese & icing sugar instead of the vanilla seeds. Top with lemon curd & leave to chill. Raspberry: Replace strawberries with fresh raspberries. Passion fruit & mango: Make a delicious passion fruit sauce by sieving the pulp of 4 passion fruit and sweetening to taste with a little icing sugar. Top the cheesecake with chopped mango, then pour over the sauce, dotting the top with a few of the passion fruit seeds.

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