Buttermilk cheesecake


Ingredients 12
Servings 0
Time

Ingredients

  • CRUST
  • 200
    g
    digestive biscuits
  • 200
    g
    ginger biscuits
  • 125
    ml
    melted butter
  • 4
    extra-large eggs, beaten
  • 500
    g
    creamed cottage cheese
  • 360
    ml
    soft brown sugar
  • 160
    ml
    buttermilk
  • 125
    ml
    cake flour, sifted
  • 65
    ml
    liqueur, Frangelico or Amaretto
  • 10
    ml
    vanilla essence
  • ground cinnamon
 

Method

1 hour
 
Preheat the oven to 180 ºC. Crush the biscuits and mix with the melted butter. Line the bottom and sides of a 27 cm loose-bottomed cake tin with the mixture. Chill until needed. Beat the eggs slightly and add the cottage cheese, brown sugar and buttermilk. Stir until mixed, sifting cake flour into the mixture as you go. Add the liqueur and essence and mix until smooth. Pour into the prepared crust. Sprinkle with ground cinnamon and bake for 1 hour until set. Turn off oven and allow to cool in oven until lukewarm. Remove from oven and leave to cool, cover with clingwrap and chill. Slice and serve with grilled figs and syrup. Makes one medium cheesecake.
 

Read more on: bake  |  dairy
 

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