Crustless baked cheesecake

Name: Crustless baked cheesecake
Cook time: 40 min
Total time: 40 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 500.00 g cottage cheese smooth; 500.00 ml Buttermilk; 85.00 ml butter melted; 4.00 eggs extra-large; 250.00 ml castor sugar; 5.00 ml caramel essence; 350.00 ml flour self-raising

0 serving Cooking: 40 mins

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Dairy

By Food24 November 03 2009

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Ingredients (7)

500.00 g	cottage cheese — smooth
500.00 ml	Buttermilk
85.00 ml	butter — melted
4.00	eggs — extra-large
250.00 ml	castor sugar
5.00 ml	caramel — essence
350.00 ml	flour — self-raising

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Method:

Preheat the oven to 160 ºC (325 ºF). Spray a deep 26 cm pie dish with non-stick spray.
Mix the cottage cheese, buttermilk and butter. Beat well.
Whisk the eggs until pale yellow and creamy. Add small quantities of castor sugar while beating continuously. Add the essence and mix.
Add the buttermilk mixture to the egg mixture, alternating with the self-raising flour. Fold in.
Turn into the prepared pie dish and bake for 40 minutes or until set. Switch off the oven and leave the cake inside to cool.
Serve lukewarm or cold with cream or plain yoghurt.
Makes a large cheesecake.