Name: Cheesecake
Cook time: 75 min
Total time: 75 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 200.00 g tennis biscuits crushed; 125.00 ml butter melted; 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

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Ingredients (8)

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

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Method:

Preheat the oven to 180 ºC and spray a 23 cm loose-bottomed tin with non-stick spray.
Mix the biscuits and butter and press into the bottom of the prepared cake tin.
Beat the eggs and sugar together until light and creamy. Add the lemon juice while beating.
Add the cottage cheese, cream and cake flour, mix well and turn the mixture into the prepared cake tin.
Bake for 10 minutes at 180 ºC, reduce the oven temperature to 140 ºC and bake for another hour until the filling is firm but still slightly creamy in the centre. Switch off the oven, but leave the cheesecake to cool in the oven.
Remove from the cake tin when cold and transfer to a serving platter.
Decorate with fresh lemon leaves or long strips of lemon rind dipped in lightly whisked egg white and then in castor sugar. Leave to dry and arrange on top of the cake.
Makes 1 cheesecake.