Food – Baked Cheesecake

Cheesecake is very popular again, you see it all over the place – a lot of Weddings now have a cheesecake as the wedding cake. I am not surprised as Cheesecakes are scrumptious – this recipe is flop proof. So invite your friends over and catch up over a cup of tea and cheesecake.

Ingredients for the crust

  • 1 Packet of Tennis Biscuits
  • 100ml of Melted Butter

Method for the crust

  1. Put the biscuits into a packet or a bowl and crush them into fine pieces. Add the melted butter and mix well. Press into a loose based greased round tin to.
  2. Place in the fridge

Ingredients for the Filling

  • 1 Tin of Condensed Milk
  • 2 Eggs Separated
  • 250ml of Cream (beaten to soft peaks)
  • 1 tub Smooth Cottage Cheese
  • Zest and Juice of one lemon


Method for the filling

  1. Whip the egg whites to soft peak stage.
  2. In another bowl whip the cream till hard peak stage (this means that that when you lift up the whisk the peaks hold their shape and do not flop down)
  3. In a third bowl mix the condense milk, cottage cheese, lemon juice and zest with the egg yolks together.
  4. Gently fold the cream into the condense milk mixture.
  5. Gently fold in the egg whites to the cream and condense milk mixture.
  6. Pour the mixture on the base of the round tin – gently shake the tin to ensure that there are no air bubbles trapped inside.
  7. Bake at 180 degress for 45 minutes or until golden brown on top.

More about Lauren

A romantic through and through, I see beauty in everyday things and love to draw inspiration from everything I am surrounded by. I live in JHB but travel to Cape Town often. Comfortable in both urban and outdoor environments - I take a natural, fun spontaneous approach to capturing life events.