Recipe for baked cheese cake

Ingredients (serves 8)

Base
200g box shortbread biscuits
125ml dessicated coconut
80g 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

Method

Pre-heat the oven to 150 ° C. Line the base of 20-22cm 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.

Source: www.spar.co.za