Oppiekoffie's baked cheesecake

By admin
15 December 2010

"You can’t serve Hillsiders coffee and tea without offering them cheesecake – people who love chatting and listening, especially to the table next to them, always want to nibble on something,” Charmaine says.

“For every request for milk tart there are nine for cheesecake. I can understand why – my cheesecakes are always rich and creamy but never stick to the back of your front teeth.”

Makes 1 big cake 

Preparation time: 25 min

Resting time: 30 min 

Baking time: 1 hour 20 min

CRUST

90 g butter

25 ml (5 t) caster sugar

25 ml (5 t) oil

1 egg

200 g (375 ml/1½ c) cake flour

8 ml (1¾ t) baking powder

1 ml (¼ t) salt

FILLING

4 eggs

250 ml (1 c) sugar

60 ml (¼ c) lemon juice

3 x 250 g smooth cottage cheese

250 ml (1 c) cream

125 ml (½ c) cake flour

fresh berries to decorate

Preheat the oven to 180 °C.

CRUST

Beat the butter and caster sugar until light and creamy.

Add the oil and egg and mix well.

Sift in the flour, baking powder and salt and mix well.

Press the dough on the base and up the side of a deep 23-cm-diameter springform tin.

Trim the edge to 5 mm from the rim.

Prick the crust and refrigerate for 30 minutes.

Bake the crust blind for 10 minutes, remove from the oven and leave to cool before adding the filling.

FILLING

Beat the eggs and sugar until light and creamy.

Add the lemon juice, cottage cheese, cream and cake flour and beat well.

Pour the filling into the baked crust and bake for 10 minutes at 180 °C.

Reduce the temperature to 120-130 °C and bake for an hour until the filling is firm but still slightly soft in the centre.

Remove from the oven and leave to cool.

Remove the ring of the pan.

Refrigerate the cheesecake and decorate with fresh berries

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