Crunchy crusted cheesecake
2 hours
A decadent cottage cheese cheesecake with a gorgeous crunchy base; quite special and ideal for those not fond of icing or sponge cake.
Ailsa J.
5 people made this
Ingredients
Serves: 8
- For the base
- 90g (3 oz) gingernut biscuits
- 30g (1 oz) rolled oats / porridge oats
- 2 tablespoons dark brown soft sugar
- 1 teaspoon vanilla extract
- 60g (2 oz) butter, melted
- For the cake
- 450g (1 lb) cottage cheese
- 2 eggs
- 1 tablespoon cornflour
- 15g (1/2 oz) butter/margarine
- 60g (2 oz) caster sugar
- 2 tablespoons lemon juice
Method
Prep:30min ›
Cook:1hr30min ›
Ready in:2hr
- Preheat the oven to 190 C / 170 C fan / Gas 5. Grease a 23cm loose-bottomed cake tin or pie dish.
- To make the base: Crush gingernut biscuits, but bear in mind, the bigger the chunks, the crunchier the base. Mix with oats, sugar and vanilla. Pour in melted butter and stir till combined.
- Press the base mixture into the base of the cake tin. You can also go up the sides a bit, or leave it all on the bottom for a thicker base.
- To make the cake: Use a spoon to press the cottage cheese through a sieve into a large bowl until a thick creamy mixture is produced.
- Add the cornflour, butter, lemon juice and caster sugar and one egg, and stir until smooth. Add the other egg, making sure it is mixed in thoroughly.
- Pour into the tin on top of the base then place the tin in the oven over a tray lined with foil. This is to catch any leaking mixture.
- Leave for 1 hour, then turn off oven and leave for a further 30 minutes before removing.
- Once cool, use a palette knife to help you remove the cake safely and then cut - the final cake should produce between 5-8 servings. To store, keep in a fridge but bear in mind cheesecakes will go off quicker than normal cakes.
Cook's note
Do feel free to decorate however you wish. I used strawberry halves and served with whipped cream. Enjoy!
Cheesecake tips
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
