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Cook: 10 min + 1 hour


  • Crust:
  • 1 pkt (200 g) tennis biscuits, crushed
  • 125 ml (1/2 cup) butter, melted
  • Filling:
  • 4 jumbo eggs
  • 250 ml (1 cup) sugar
  • 60 ml lemon juice
  • 3 x 250 g smooth cottage cheese
  • 250 ml cream
  • 125 ml cake flour

Preheat the oven to 180 ºC. Grease or spray a 23cm loose-bottom cake tin.
Mix the crushed biscuits and the butter together and press into the base of the prepared tin.
Whisk the eggs and sugar until pale and thick.
Add the lemon juice while beating.
Stir in the cottage cheese, cream and flour and mix.
Pour the batter into the prepared tin and bake for 10 minutes.
Reduce the oven temperature to 140 ºC and bake for 1 hour or until the filling is firm, but still slightly soft in the centre.
Switch the oven off, but leave the cheesecake in to cool.
Remove from the tin when cold.
Decorate with a layer of caramel and crushed peanut brittle or as desired.
I baked the cheesecake in a bain-marie and left it in the fridge overnight.

Photo: Melissa Ann Vermeulen

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