Ingredients
-
Base
-
100 g Boudoir Biscuits
-
75 g Butter
-
Filling
-
625 g creamed Cottage Cheese
-
150 g Caster Sugar
-
30 g Cake Flour
-
a pinch of Salt
-
1 grated Orange Zest
-
2 extra large Egg
-
2 extra large Egg
-
60 ml Cream
-
200 g fresh Raspberries
-
Mint
Directions
Steps
|
1
Done
|
Preheat the oven to 250 °C. Line and grease a 20 cm springform cake pan. |
|
2
Done
|
To make the BaseMix together the biscuit crumbs and melted butter. Press the crumbs over the base of the cake pan. Refrigerate for 15 minutes to set. |
|
3
Done
|
To make the FillingMix together the biscuit crumbs and melted butter. Press the crumbs over the base of the cake pan. Refrigerate for 15 minutes to set. |
|
4
Done
|
Add the zest and eggs and egg yolks one at a time, beating continuously. Pour the mixture into a bowl and stir in the cream and raspberries, then pour the mixture over the set biscuit base. |
|
5
Done
|
Baking and CoolingBake the cheesecake for 5 minutes, then reduce the heat to 100 °C and bake for a further 30 minutes. |
|
6
Done
|
Turn off the oven and leave the cheesecake to cool in it overnight. If you don’t have the time to let it cool overnight, 2 hours will do. Refrigerate until cold, remove from the cake pan and serve. |
