Summer cheesecake

Recipe Disclaimer

Tap for method

Ingredients (14)

CRUST

90.00 g	butter
225.00 ml	flour — cake
80.00 ml	pecan nuts — chopped

FILLING

750.00 g	cottage cheese — smooth
15.00 ml	orange — zest only
25.00 ml	flour — cake
3.00	eggs — extra-large
2.00	eggs — just the yolks
220.00 ml	sugar
	salt — pinch
5.00 ml	vanilla — essence

TOPPING

125.00 ml	cream
425.00 g	mixed berries
7.00 ml	cornflour — mixed with water

Tap for ingredients

Method:

Preheat the oven to 160 ºC. Spray a 20 cm loose-bottomed baking tin with non-stick spray. Mix the butter and cake flour together, add about 15 ml (1 T) iced water and mix to form a dough. Press the dough out onto the base and sides of the tin. Bake for about 12 minutes until just done. Allow to cool and sprinkle with nuts. Mix the ingredients for the filling and pour into the crust. Reduce temperature to 100 ºC and bake cheesecake for 11/2 hours until just done. Turn the oven off and allow to cool in the oven. Chill until needed. Spread cream over the filling. Thicken berry sauce with cornflour paste, mix with the berries and spoon over cream.
Makes a medium cheesecake.