Decadent cheesecake

Recipe from: 4/1/2006 12:00:00 AM

Ingredients 9
Servings 8
Time 45


  • 125
    crust: butter or margarine
  • 2
    packets (200 g each) Tennis biscuits, crushed
  • 750
    filling: 3 containers of smooth cottage cheese
  • 2
    cans (397 g each) condensed milk
  • 125
    lemon juice
  • 250
  • 10
    custard powder
  • 250
    cream, chilled and stiffly whipped
  • 90
    cocoa powder


Preheat the oven to 180°C.
Grease a 23 cm loose-bottomed tin with butter, margarine or nonstick spray.

Crust: Melt the butter and stir in the crushed biscuits.
Press the mixture firmly onto the base and up the sides of the prepared tin.
Chill until needed.

Filling: Mix all the ingredients for the filling except the cream and cocoa powder.
Fold in the cream and spoon half the filling into the crust.
Sift the cocoa powder over the remaining cottage cheese mixture, mix and carefully spoon on top of the plain mixture.
Bake in the preheated oven for 30 minutes or until the edges turn pale brown.
Remove from the oven and leave to cool.
Chill until firm.
Place on a cake platter and carefully remove the ring form.


Read more on: bake  |  dairy

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