Rhubarb cheesecake

Recipe from: 9/30/1993 12:00:00 AM
Ingredients 12
Servings 0
Time 20-30 min

Ingredients

  • CRUST
  • 400
    g
    Tennis biscuits, crushed
  • 300
    ml
    butter, melted
  • FILLING
  • 100
    g
    white sugar
  • 10
    ml
    custard powder
  • 2
    extra-large eggs
  • 5
    ml
    cake flour
  • 5
    ml
    white sugar
  • 250
    g
    smooth cottage cheese
  • 125
    ml
    sour cream
  • 175
    ml
    rhubarb custard yoghurt
 

Method

55 min
 
Preheat the oven to 180 ºC (325 ºF). Grease a 20 cm loose-bottomed cake tin. Mix the crushed Tennis biscuits and butter together and line the prepared cake tin with the mixture. Set aside. Beat the white sugar and eggs together until light and creamy. Combine the custard powder, cake flour and 5 ml white sugar and add to the egg mixture. Stir in the cottage cheese, sour cream and yoghurt. Turn the mixture into the prepared crust and bake for 30 minutes. Reduce the heat to 100 ºC (200 ºF) and bake for another 25 minutes. Turn off the oven and leave the cheesecake to cool in the oven. Makes a medium-sized cheesecake.
 

Read more on: bake
 

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