LENORE’S BAKED CHEESECAKE
- Filling:
- 3 x 250 g smooth cottage cheese
- 250 ml fresh cream
- 3 eggs
- 175 ml (¾) cup of sugar
- 50 ml (3 heaped tablespoons) cake flour
- 5 ml (1 teaspoon) vanilla essence
- Base:
- 1 packet Eat-sum-mor or Tennis biscuits (I only use Eat-sum-mor)
- 3 tablespoons of melted butter
Crush biscuits and mix with melted butter.
Press crushed biscuits into a 24 cm spring form baking tin (the one with a loose bottom).
Mix all the filling ingredients and scoop into the biscuit lined baking tin.
Bake at 180°C for 35 to 40 minutes until set. (read notes)
Cool the cake.
Tips:
If the cake crack on setting it was overbaked.
Cheesecake should have a slight wobble in the middle and the remaining heat in the cheese cake will set it.
Top with soften caramel or a topping of your choice.
Note – Rina Kleinhans:
Rather bake at 160ºC for a little longer and put a bowl with water in the oven, that prevents the cracking. After baking time, turn off the oven, open the door a little and let die cheesecake cool down in the oven.
Recipe: Lenore Combrink
Photo: Adri van Wyk
