Name: Baked cheesecake with berry sauce
Yield: 0 serving
Cuisine: Bake
Ingredients: 100.00 g tennis biscuits crushed; 50.00 ml butter melted; 500.00 g cottage cheese creamed; 190.00 ml castor sugar; 3.00 eggs extra-large; 75.00 ml lemon juice fresh; 250.00 ml cream; 500.00 g fresh blackberries frozen, mixed berries; 50.00 ml castor sugar; 35.00 ml port

Recipe Disclaimer

Tap for method

Ingredients (10)

CRUST

100.00 g	tennis biscuits — crushed
50.00 ml	butter — melted

FILLING

500.00 g	cottage cheese — creamed
190.00 ml	castor sugar
3.00	eggs — extra-large
75.00 ml	lemon juice — fresh
250.00 ml	cream

BERRY SAUCE

500.00 g	fresh blackberries — frozen, mixed berries
50.00 ml	castor sugar
35.00 ml	port

Tap for ingredients

Method:

Preheat the oven to 155 °C and spray a 26 cm round loose-bottomed cake tin with non-stick spray or butter lightly.
Mix the crushed biscuits and butter and line the cake tin with the mixture. Chill until firm.
Mix the cottage cheese and castor sugar with a wooden spoon and add the eggs one by one, beating until well blended.
Add the lemon juice and beat thoroughly. Fold in the cream and turn the filling into the prepared crust.
Bake for 50 minutes and leave to cool at room temperature until set.
BERRY SAUCE: Mix the berries and sugar together in a saucepan and simmer slowly for 30 minutes.
Add the port, bring to the boil and remove from the stove plate. Cool and serve with the cheesecake.
Makes a large cheesecake.