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Cottage Cheesecake

Cottage Cheesecake

Cottage Cheesecake

Ingredients

Base

  • 1 cup hazelnut meal
  • 1 tsp cinnamon
  • 1 cup desiccated coconut
  • 90g unsalted butter, melted

Cheesecake

  • 500g cottage cheese
  • 125g greek yoghurt
  • ¾ cup Raw Earth
  • zest of 1 lemon
  • 2 eggs
  • 2 heaped tbs plain flour
  • ½ tsp vanilla bean paste

Topping

  • 200g blueberries
  • ¼ cup Raw Earth

Method

Preheat the oven to 175C

  1. Combine the hazelnut meal, cinnamon, desiccated coconut and melted butter in a bowl and stir to combine. Pack into the bottom of a greased and lined 20cm loose-bottomed cheesecake tin and set aside.
  2. Place the cottage cheese, yoghurt, zest and Raw Earth in the bowl of a food processor and blitz until smooth. Add the eggs and pulse until combined. Sprinkle over the flour and vanilla and pulse until combined and smooth.
  3. Pour the mixture over the base and cover with aluminium foil, leaving space at the top for the cake to rise.
  4. Bake for about45-50 minutes. Remove the aluminium foil and bake for a further 15-20 minutes, until the very centre of the cake only just wobbles slightly.
  5. Turn off the oven and stand the cake in the oven for 4 hours or overnight.
  6. Cook the blueberries and Natvia with ½ cup water on the stovetop for about 10-15 Mash the berries slightly with a fork and then pour this over the cheesecake before serving.

 

 

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