Baked Cheesecake Recipe

Metric

Baked Cheesecake

Imperial
  • 1/2 pkt biscuits
  • 80 g butter
  • 2 tsp sugar
  • 1/2 tsp cinnamon
  • 2 x 250 g creamed cottage cheese
  • 2 eggs
  • 2 tbsp cake flour
  • 2 tsp custard powder
  • 1/2 tsp salt
  • 1 can dessert cream
  • 2 tbsp lemon juice
  • 1/2 cup sugar
baked cheesecake
  • 1/2 pkt biscuits
  • 3 oz butter
  • 2 tsp sugar
  • 1/2 tsp cinnamon
  • 2 x 8 oz creamed cottage cheese
  • 2 eggs
  • 2 tbsp cake flour
  • 2 tsp custard powder
  • 1/2 tsp salt
  • 1 can dessert cream
  • 2 tbsp lemon juice
  • 1/2 cup sugar
  1. Preheat oven to 180˚C (350˚F)
  2. Mix biscuit crumbs, butter, sugar and cinnamon together. Press into a greased loose-bottomed cake pan.
  3. Mix cottage cheese, eggs, flour, custard powder and salt together.
  4. Add cream and lemon juice and mix well.
  5. Add sugar gradually and beat. Pour mixture onto base.
  6. Bake for 30 minutes, then reduce heat to 150˚C (300˚F) for 30 minutes. Switch off oven and allow cheesecake to cool in oven.
  7. When cool, chill well in fridge. Remove from pan and serve decorated with fresh fruit if desired.

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