Cheesecake

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8 servings Cooking: 1 hr 15 mins
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Dairy

By Food24 November 03 2009
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Ingredients (11)

CRUST
200.00 g tennis biscuits — crushed
125.00 ml butter — melted
FILLING
4.00 eggs — jumbo
250.00 ml sugar
65.00 ml lemon juice
750.00 g cottage cheese — smooth
250.00 ml cream
125.00 ml flour — cake
TOPPING
250.00 ml sour cream
45.00 ml castor sugar
5.00 ml vanilla — essence
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Method:

Preheat the oven to 180 ºC (350 ºF).
Spray a 23 cm loose-bottomed cake tin with non-stick spray.
Mix the crushed biscuits and butter and press onto the base of the prepared tin.
Whisk the eggs and sugar together until light and creamy. Add the lemon juice while beating continuously. Add the cottage cheese, cream and cake flour and mix.
Turn the mixture into the prepared tin. Bake for 10 minutes, reduce the heat to 140 ºC (275 ºF) and bake for another hour or until the filling is firm, but still slightly soft in the centre.
Switch off the oven, but leave the cake inside to cool. Remove the cake from the tin when cold and transfer to a serving platter.
Mix all the ingredients for the topping and pour over the cake.



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