1 Packet of digestive biscuits crushed into crumbs
50g ground almonds
100g melted butter, cooled
Base Method:
Mix the biscuits, almonds and butter together and press into the base of the tin
Leave it in the fridge for to set while preparing the filling.
Preheat the oven to 150 C.
Grease a 24cm spring form tin and line the base.
Filling Ingredients:
750g creamed cottage cheese
1 cup of sour cream
¾ cup Castor sugar
4 eggs, plus 2 egg whites
2 TBSP of lemon or lime juice
1 TBSP of zest
Method:
Beat the creamed cheese, sugar and sour cream until light and creamy.
Add the eggs one at a time, beat well.
Add the lemon juice and zest and mix well.
In a separate bowl beat the egg whites until stiff
Fold the egg whites into the yolk mixture
Pour the cheese mixture over the base.
Bake in the oven for in the oven for 1 hour and turn the oven off and leave the cheesecake inside to cool with the door open for ½ hour.
Leave at room temperature until cold.
Remove the cheesecake carefully, by running a knife around the outside then slide it off the base of the tin.
Pick your favourite topping; heat up a tin of jam over a stove until it’s runny and glaze it over your cake, or decorate it with fresh fruit and a sprinkle of icing sugar. Alternatively, glaze a tin of passion fruit / granadilla pulp over your cake.
