About this recipe:This is a deliciously different cheesecake. It's made with the curds of cottage cheese and not cream cheese. You can use ricotta instead, if preferred.
Mary Lou Ceparski
Makes: 1 23cm cheesecake
115g melba toast
100g caster sugar
2 teaspoons ground cinnamon
110g margarine, melted
475g drained and dried cottage cheese (or ricotta)
200g caster sugar
4 tablespoons plain flour
1 pinch salt
250ml double cream
1 teaspoon vanilla extract
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat oven to 180 C / Gas 4. Crush melba toast into crumbs. In a medium bowl, combine crumbs, 100g sugar, cinnamon and melted margarine. Mix well and press into the bottom and sides of a 23cm springform tin.
In a large bowl, cream cottage cheese and 200g sugar until smooth. Beat in eggs one at a time. Beat in the flour and salt. Mix in cream and vanilla.
Pour batter into base and bake in preheated oven for 1 hour. Cool completely before removing from tin.