Rhubarb cheesecake

YOU
0 serving Prep: 30 mins, Cooking: 55 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (10)

CRUST
400.00 g tennis biscuits — crushed
300.00 ml butter — melted
FILLING
100.00 g white sugar
10.00 ml custard powder
2.00 eggs — extra-large
5.00 ml flour — cake
5.00 ml white sugar
250.00 g cottage cheese — smooth
125.00 ml sour cream
175.00 ml yoghurt — rhubarb custard flavoured
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Method:

Preheat the oven to 180 ºC (325 ºF). Grease a 20 cm loose-bottomed cake tin. Mix the crushed Tennis biscuits and butter together and line the prepared cake tin with the mixture. Set aside.
Beat the white sugar and eggs together until light and creamy. Combine the custard powder, cake flour and 5 ml white sugar and add to the egg mixture. Stir in the cottage cheese, sour cream and yoghurt. Turn the mixture into the prepared crust and bake for 30 minutes. Reduce the heat to 100 ºC (200 ºF) and bake for another 25 minutes. Turn off the oven and leave the cheesecake to cool in the oven.
Makes a medium-sized cheesecake.



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