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Here is a basic rich baked cheesecake that is delicious just as, or you can use it as a starting point to create flavour variations and increase your repertoire as you gain confidence. Perfect as a tea-time treat or dessert.

  • Crust:
  • 200 g box shortbread biscuits
  • 125 ml desiccated coconut
  • 80 g butter, melted (80 ml)
  • Filling:
  • 2 tubs fat free, plain, smooth cottage cheese (500 g)
  • 1 tub French style Crème Fraiche sour cream (250 g)
  • 4 large eggs
  • 25 ml castor sugar
  • 1 ml salt
  • juice and finely grated rind of a lemon

Pre-heat the oven to 150°C. Line the base of 20 – 22 cm diameter spring-form cake tin with foil. Spray the sides with non-stick baking spray.
Mix the biscuit crumbs, coconut and melted butter together and press the mixture into the base of the prepared cake tin. Chill.
Combine the filling ingredients by beating them together until smooth.
Pour into the biscuit crust.
Bake in the pre-heated oven for 1 ½ hours. Turn off the oven and leave the door ajar for the cheesecake to cool down slowly in there.
Chill for 8 hours before serving, for the best flavour.

Hints and Tips:
Serve dredged with sieved icing sugar, or brush over a generous amount of warmed jam and leave to cool. This could be topped with neatly sliced fruit to complement the jam flavour and make it an impressive looking dinner-party dessert.

Photo: Rudi Basson – kaaskoek gemaak met vars perskes op.

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