This is our standard cheesecake recipe and it can be served in a variety of ways - in summer it’s perfect topped with berries.
Makes 1 large cake
CRUST
INGREDIENTS: 125 ml (½ c) melted butter; 1 packet (200 g) Tennis biscuits, crushed.
METHOD: Preheat the oven to 180 °C. Grease a round 23 cm loose-bottom cake tin with a little of the melted butter. Mix the remaining butter with the Tennis biscuits and press the mixture onto the bottom of the cake tin.
FILLING
INGREDIENTS: 4 extra-large eggs; 250 ml (1 c) sugar; 60 ml (4 t) lemon juice; 3 x 250 g tubs of smooth cottage cheese; 250 ml (1 c) cream; 125 ml (½ c) cake flour.
METHOD: Whisk together the eggs and sugar for about 10 minutes or until pale yellow. Add the lemon juice while beating. Stir in the cottage cheese, cream and flour and mix well. Turn the mixture into the prepared tin and bake for 10 minutes. Reduce the temperature to 140 °C and bake for 1 hour or until the filling has set. Switch off the oven and leave the cheesecake to cool in the oven.
TOPPING
INGREDIENTS: 500 g strawberries, halved; 100 ml caster sugar; 250 g fresh cherries.
METHOD: Purée half the strawberries. Transfer to a saucepan and heat with the caster sugar over low heat for about 5-10 minutes. Leave to cool.
TO SERVE
Unmould the cheesecake on a serving platter and place the remaining strawberries and the cherries on top of the cake. Serve with the strawberry sauce.