Lemon Cottage Cheese Cheesecake Recipe

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”

Julia Child

My experiment with a cheesecake made from cottage cheese instead of cream cheese. The texture was slightly granular, but the taste was wonderful. Was wiped clean, with the son begging for more!! Didnt decorate it ‘coz was very unsure of the end result.

Ingredients:

Digestive Biscuits – 100gms

Butter – 2 Tbsps (melted)

Cottage cheese – 3 cups (Made mine from 2 ltrs full cream milk)

Eggs – 2

Yoghurt – 1/2 Cup (thick)

Cream – 1/2 Cup (20% fat)

Sugar – 1 Cup

Flour – 3 Tbsps

Lemon juice- 1/4 Cup

Lemon Rind – 1 tsp

Lemon Extract – 1 tsp

Vanilla essence – 1 tsp

Orange Marmalade – 2 Tbsps

Cornflour – 1 tsp

Water – 2 tbsp

Method:

• Grind the digestive biscuits to crumbs. Mix in the melted butter.
• Grease the bottom of a round springform cake tin (9″ ).
• Make a base with the biscuit mix, pushing down firmly.
• Bake in a pre-heated oven for 10mins on 160 Deg C.
• Keep aside, and leave the oven on.
• Blend the cottage cheese well in the blender till smooth. If you are making the cheese yourself, then its best blended warm.
• Add all the remaining ingredients and process till nicely smooth.
• At this point, you can take a cupful of the mix and mix in some yellow colour.
• Pour the remainder into the cake tin, and drizzle the yellow portion evenly across the tin.
• Marble gently with a skewer, keeping away from the base.
• Bake at 160deg for approx an hour till set.
• Meanwhile, put the marmalade in a pan on the fire, stir till runny.
• Mix the cornflour into the water, and pour into pan, mixing constantly.
• Pour this over the cheesecake while hot, and spread evenly.
• Refrigerate till chilled (best left overnight, but approx 6 hrs work well too)
• Can garnish will whipped cream if desired.