Bake Time:
2 hours
Introducing our mouthwatering Baked Cheesecake – a delectable dessert that strikes the perfect balance between creaminess and tanginess, designed to satisfy even the most discerning palates without overwhelming sweetness. We prefer no topping but you can put a caramel or berry layer on top of the cheesecake if you’d like to.
Servings:
12 servings
Ingredients
Method
In a mixing bowl, mix the biscuits and butter. Place biscuit mixture in a 20 cm springform cake tin and use your finger tips to even out the mixture in the pan. Cover with cling wrap and place in fridge for 1 hour.
Preheat the oven to 180°C.
Place the cottage cheese, cream cheese, castor sugar and flour in a stand electric mixer and beat for 2 minutes. Scrape the sides of the bowl clean.
Add the eggs one at a time and mix well every time.
Add the cream and beat for 5 minutes.
Add the lemon zest, lemon juice and vanilla extract, mix well.
Add the mixture to your prepared tin.
Bake for 15 minutes and then turn down your oven to 120°C. Bake for another 1 hour and 45 minutes.
Take the cake out and let cool down.
Place the cake in the fridge for at least 6 hours or preferably overnight.