You’re the cheese to my (cheese)cake

There are way too many cheesy puns running through my head right now, but let’s get to the business at hand: CHEESE(CAKE).

A rich, creamy baked cheesecake is just about the most decadent cake you can get. The sweet, slightly tangy, velvety-smooth filling, complemented by the crisp, buttery biscuit base is my idea of cake heaven. Add to that a pecan caramel topping and I might just sell my soul! But, alas, you also get crumbly, over-baked, soggy-based abominations that really cannot be called cheesecakes.

Considering how easy it actually is to bake a cheesecake, there really is not excuse for a bad one!

My mom (the amazing cook but terrible baker) has been baking this cheesecake, from Huisgenoot Wenresepte 7, for as long as I can remember, and she has never made one that was any less than perfect (quite the feat, considering her baking skills). I’ve adapted it slightly and added a few possible variations, which are also super straightforward. The hardest part is waiting for it to cool before helping yourself to a slice!

You will need: Crust:

- 125g butter, melted plus extra for greasing pan

- 300g biscuits of choice, finely crushed

Filling: - 750g (3 tubs) smooth cottage cheese

- 1 can condensed milk

- 125ml lemon juice

- 250ml sugar

- 60ml custard powder, sifted to avoid lumps

- 250ml cream, whipped to stiff peaks

Method:

1. Pre-heat over to 220°C.

2. Mix crushed biscuits with melted butter until it looks like slightly wet sea sand.

3. Brush a 23- or 25cm springform pan with butter and press the biscuit mixture into the pan. Pay special attention to the corners – you don’t want to end up with a super thick crust.

4. Beat the cottage cheese until smooth with a stand or hand mixer.

5. Add in all the remaining ingredients, except the cream, and mix well.

6. Fold in the cream and pour the mixture into the prepared crust.

7. Bake at 220°C for five minutes. Turn the oven down to 100°C and bake for a further 35-40 minutes, until light brown around the edges. The centre of the cheesecake should still have a slight wobble.

8. Allow to cool IN THE OVEN for at least 2 hours. Refrigerate until firm.

9. Top with chocolate shards, berries,

Makes 1 large cheesecake.

Variations:

1. Chocolate: Substitute the custard powder for 150ml good quality cocoa powder.

2. Fruity: Fold in 1-2 cups (depending on consistency) of your favourite fruit puree, coulis or curd.

3. Pecan caramel topping: Dissolve 250ml sugar in 125ml water, add 15ml butter and allow to caramelise. Remove from the heat and add the 250ml cream. Cool for a few minutes. Sprinkle pecan nuts over cooled cheesecake and pour over caramel.

4. Chocolate ganache topping: Mix 250ml warm cream with 250ml/175g dark choc chips and allow to melt, stirring occasionally. Allow to stand and thicken slightly before pouring over the cheesecake.

Happy baking, lovelies!

Jeanine xxx

#cake #cheesecake #chocolate #easy