NB This represents half of what you get following below.
Ingredients
250g digestives
4tsp Almond Extract
150g unsalted butter
5 eggs
3 tsp Cinnamon
1 tsp Orange Citrus Oil, which oil depends on the fruit. (you can use rind, if you don't own citrus oils.
650g 1.5% Cottage Cheese
250g Quark (it's a low fat cream cheese)
1 Over-ripe mango or equivalent amount of over-ripe fruit
Filling, Part 1:
·Add half the Cottage Cheese and half the Quark to an empty bowl and beat till smooth. Then slowly add in equivalent proportions of the remainder of each. The mixture will still be slightly grainy.
·Take the over ripened fruit a pulp separately, then mix in the 2 tsp of Almond Extract, 2 tsp of Cinnamon and 1 tsp of citrus oil to it.
·Whilst beating the cheese mixture add the fruit combination. The total mixture should start to become much smoother.
·Leave in the fridge for about an hour Base:
·Leave the butter out for 5 minutes to soften
·Get the digestives and beat with a rolling pin, whilst still packaged. Once the packet breaks use the bottom of a pan to crush further. The crushed biscuits should be able to fit through a fine sieve. Mix 1 tsp Almond Extract and 1 tsp Cinnamon into the crumb
·Mix in the butter, 1 tsp Almond Extract and 1 beaten egg together then add half of the digestive crumb till a sticky paste is formed, then mix in the rest of the crumb till a sticky dough is formed.
·Wrap in Clingfilm and fridge for about 15 minutes. Filling, Part 2:
·Separate the remaining four eggs
·Beat the four egg yolks into the cheese mixture.
·Sieve the 20g of cornflour once the egg yolks have been completely blended
·Whisk the four egg whites till stiff peaked and then fold into the big mixture. Method:
·Preheat oven at Gas Mark 6, before doing the below.
·Take the base from the fridge and either spread it thinly on a greased ceramic dish or a baking tin with grease proof paper. The base mixture will be very sticky so use a wooden spatula initially then a metal tablespoon to spread.
·The base should be about half a thumbnail thick.
·Pour the cheese mixture over the top of the base, making sure the mix is evenly distributed.
·Lower the over to Gas Mark 2 and place cheesecake dish inside.
·Cook for about 90 minutes, when you start to smell it open the oven and check.
·The top is dark golden brown when done. Turn off oven. Leave oven door open for 20 minutes and then refrigerate overnight. The cheesecake is not done straight from the oven.
Total Calories (without base)
·Kcals: 2834 (1255)
·Protein: 137 (136)
·Carbohydrate: 175 (92)
·Fat: 175 (37)
The filling has NO sweetner and NO added sugar. It was well received when made by the grandmothers who ate it, long experienced in the fine art of cheesecaking.
Fred's Don't-Eat-The-Base Cheesecake
Linear Mode
