Decadent cheesecake

YOU
0 serving Cooking: 30 mins
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Dairy

By Food24 November 03 2009
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Ingredients (9)

CRUST
125.00 g butter — or margerine
400.00 g tennis biscuits — crushed
FILLING
750.00 g cottage cheese — smooth
2.00 nestlé sweetened condensed milk
125.00 ml lemon juice
250.00 ml sugar
10.00 ml custard powder
250.00 ml cream — chilled and whipped to stiff peaks
90.00 ml cocoa powder
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Method:

Preheat the oven to 180 ºC. Butter a 23 cm loose-bottomed cake tin or spray with non-stick spray.
To make the crust, melt the butter and stir in the crumbs. Press the mixture onto the base and along the sides of the prepared tin and chill until needed.
To make the filling, mix all the ingredients together, except the cream and cocoa. Fold in the cream and pour half the mixture into the crust. Sift the cocoa into the rest of the cottage cheese mixture and carefully pour on top.
Bake for 30 minutes until pale brown along the edges. Remove from the oven and allow to cool.
Makes a large cheesecake.



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