The original recipe came from an Australian Women’s Weekly cook book. I love baked cheesecake and I really love the other recipe on my blog but then this one is different and light and is just amazing. This can be eaten as it is or topped with raspberries or blueberries.
Hints & Tips
- You can use any plain sweet biscuits for this recipe. I have used digestives, but you can use marie biscuits or malted milk biscuits too.
- This recipe is best made the day before it is required as it needs to be refrigerated to set. The cake is fully risen when it comes out of the oven but tends to drop a bit in the middle – this is normal!!
- Veg.
- Category: Baking - Desserts, Desserts, Vegetarian
Ingredients
- 250 grams Plain Sweet Biscuits
- 1 tablespoon Finely Grated Lemon Rind
- 1 cup Sour Cream
- 1/2 cup Milk
- 2 tablespoons Corn Flour
- 1 cup Caster Sugar
- 3 eggs
- 250 grams Cottage Cheese
- 250 grams Mascarpone Cheese
- 150 grams Butter, Melted
- 1 teaspoon Lemon Juice
Instructions
- Preheat oven to 170 degrees Celsius.
- Grease and line a 20cm cake tin with baking paper.
- Blend or process biscuits until mixture resembles fine breadcrumbs. Add butter and process until combined.
- Press biscuit mixture evenly over base and sides of the cake tin.
- Refrigerate for about 30 minutes or until firm.
- Beat cheeses together until smooth. Beat in eggs, one at a time.
- Stir in sugar and corn flour and mix well.
- Stir in milk, cream, rind and juice. Pour into prepared cake tin.
- Place on a baking tray and bake for 50 minutes.
- Cool with oven door ajar. Refrigerate overnight before serving.
- Serve as it is or topped with fresh raspberries or blueberries.
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Thank you, appreciate the feedback. I have tried to keep things simple and easy to use. I have personally cooked all the recipes so they do work! Good Luck and enjoy!