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| THE LIGHTHOUSE |
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you are here: Recipes | Baked Cheesecake |
Baked Cheesecake
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Cheesecake
Recipe Amor Engelbrecht Photographs Angie Lazaro
(makes 1 cheesecake)
200g digestive biscuits, crushed finely
125g butter, melted
2 x 397g tins condensed milk
250g smooth cottage cheese
250g cream cheese
½ cup lemon juice
Combine the biscuits and butter. Grease a 20cm springform tin and press the biscuit mixture over the base and refrigerate.
For the filling, whip the rest of the ingredients together and pour over the biscuit base. Bake for 15 minutes at 180ºC. Leave to cool in the tin. Refrigerate until cold. Serve with whole strawberries or blueberries on top.
Make your own cream cheese: |
Cream cheese
(makes 450g)
Use a dairy or digital thermometer for
this – it works at lower temperatures.
1L thick cream
1 cup whipping cream
2T buttermilk
pinch salt
herbs of your choice (optional)
Heat the creams to 32ºC, then stir in the buttermilk and pour the mixture into a
sterilised mixing bowl, preferably glass or nonreactive metal. Cover with plastic wrap and place in a warm area for 24 hours, covered with a few kitchen towels. Check the mixture by leaning the bowl on its side – if it is still moving, leave for another
6 to 12 hours. When firm, pour into
a cheesecloth-lined colander with a catch bowl underneath. Drain for 15 minutes,
then fold the cloth over the cheese, place in a deep bowl, cover with plastic and leave in the fridge for 12 to 14 hours. Remove the curd from the cloth, add salt to taste and herbs if desired. Shape the curds into balls, wrap them in fresh cheesecloth and place back in the fridge in the colander, with a drip bowl to catch any additional whey. Cover colander with plastic and leave for 36 to 48 hours depending on the thickness you desire. Your cheese is now ready to use or store for up to 2 weeks, sealed, in the fridge.
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| WEDDING INSPIRATION |
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