About this recipe:A decadent cottage cheese cheesecake with a gorgeous crunchy base; quite special and ideal for those not fond of icing or sponge cake.
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
1 tablespoon cornflour
15g (1/2 oz) butter/margarine
60g (2 oz) caster sugar
2 tablespoons lemon juice
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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.
Do feel free to decorate however you wish. I used strawberry halves and served with whipped cream. Enjoy!