Delicious Baked Cheese Cake



  • 200
    plain sweet biscuits (crushed)
  • 85
  • 7
  • 250
    smooth creamed cottage cheese
  • 62
  • 5
    castor sugar
  • 85
    vanilla essence
  • 5
    fresh lemon juice
  • 15
    lemon rind (finely grated)
  • 10
    eggs (large)
  • 2
    fresh cream
  • 100
    yoghurt (plain or flavoured for variety, e.g.granadilla)
Servings: Change Serving


Heat oven to 180 Degrees Celcius. cover round cake pan (with removable bottom if possible) with wax paper so that the crust does not stick to the pan. It is advisable to butter the paper or spray with a cooking spray as well. Make the Crust: Crush the biscuits in a food processor or with a rolling pin until very fine. Add the cinnamon to the crushed cookie mixture. Melt the Butter seperately, then add to cookie & cinnanmon mixture, and stir well. put this into the cake pan.(spread evenly with fingertips) Filling: Mix creamed cheese till creamy. Mix maizena and castor sugar together in a seperate bowl, and add to creamed cheese. Add vanilla, lemon juice and lemon rind to this mixtue. Mix well . Seperate egg white and yolks in two seperate bowls. Add the egg yolks one by one to the creamed cheese -mixture.Mix well Beat the fresh cream in a seperate bowl unitl soft peaks form at the top. Fold the yoghurt into the cream. Beat the egg-whites unitll fairly stiff in a seperate bowl. Add the cream & yoghurt mixture to the creamed cheese mixture-fold in using a metal spoon. Fold in egg-whites at the end.Spoon the mixture into the pan, bake at 180 Degrees Celcius for 15 minutes, lower oven temperature to 150 Degrees Celcius, bake for a further 30-35 minutes (Cake must feel firm, but still soft) Open oven door slightly, let the cake stand in oven for a furhter 30 minutes. Take cake pan out of oven, let the cake cool in the pan (if baked in the evening-overnight) The cake can be served as is, or decorated with fresh whipped cream & fruit)

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Chakalaka chicken

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