Friday, 4 January 2013

Strawberry Cheesecake recipe


  • 50g (2oz) Butter or margarine
  • 75g (3oz) Plain flour
  • 25g (1oz) Porridge oats
  • 75g (3oz) Caster sugar
  • 700g (1 and a half lb) Natural cottage cheese
  • 2 eggs
  • Grated rind of 1 lemon
  • 60ml (4tspn) Natural yoghurt
  • 225g (8oz) Fresh strawberries, hulled
  1. Grease and base line a 20cm (8 inch) loose-based round cake tin. Put the fat in a saucepan and heat until melted, then stir in the flour, oats and 25g (1oz) sugar. Stir until well mixed, then press into the base of the cake tin. Bake at 180C (350F) mark 4 for 10 minutes.
  2. Meanwhile, rub the cottage cheese through a sieve into a bowl. Beat the eggs, then beat into the cottage cheese. Add the lemon rind and the remaining 50g (2oz) caster sugar and mix well together.
  3. Pour the mixture into the cake tin. Return to the oven and bake for 20 minutes. Spoon the yoghurt over the cheesecake and bake for a further 20 minutes. Leave to cool in the tin for 3-4 hours.
  4. When cold, carefully remove the cheesecake from the tin. Slice most of the strawberries and arrange. With remaining whole strawberries, arrange on top of the cheesecake before serving.