BLUEBERRY COTTAGE CHEESECAKE

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INGREDIENTS

BASE
Finger biscuits, crushed finely 100 g
Butter, melted 75 g

CHEESCAKE
Cottage cheese 625 g
Castor sugar 150 g
All-purpose flour 30 g
Salt 2 ml
Orange, zest 1 unit
Eggs, extra large 2 units
Egg yolks, extra large 2 units
Cream, fresh 58 g
Blueberries, fresh 150 g

TOPPING
Blueberries, fresh 150 g
Water 30 g
Sugar, granulated 50 g
Lemon juice 10 g

METHOD (BASE)

  1. Preheat the oven to 250°C. Prepare a 20 cm springform pan with non-stick cooking spray.
  2. Mix the finely crushed biscuits with the melted butter. Push onto bottom of the pan until the bottom is covered completely. Place the pan in the refrigerator for 15 minutes to set.

METHOD (CHEESCAKE)

  1. Beat the cottage cheese with a mixer until creamy. (If you don’t have a mixer, you can mix by hand.)
  2. Add the sugar, flour, and salt, and mix until incorporated.
  3. Add the orange zest and then add the eggs one by one while continuously mixing.
  4. Stir in the cream and fresh blueberries. Pour the mixture intothe pan over the set base.
  5. Place the pan in the preheated oven and bake for 5 minutes. Lower the heat to 100°C and bake for a further 30 minutes.
  6. Switch off the oven and leave the cake in the oven overnightor for at least 2 hours.
  7. Remove the cheesecake from the oven and place it in the fridge to cool completely before removing it from the pan.

METHOD (TOPPING)

  1. Mix half of the blueberries and all the other ingredients in a saucepan.
  2. Cook over medium heat for about 10 minutes.
  3. Add the remaining blueberries and cook for 8 minutes, stirring frequently.
  4. Pour the mixture, either hot or cold, over the cheesecake.
  5. The cheesecake is now ready to be served.

YIELD 1 X 20CM CHEESECAKE
PREPARATION TIME 30 MINUTES
TOTAL TIME 2 HOUR 50 MINUTES

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