Baked Cheesecake with cottage cheese & maple apples
Ingredients
- 200g wheaten biscuits
- 40g walnuts
- 100g butter, melted
- 1/2 tsp ground cinnamon
- 500g Bulla Cottage Cheese, Original
- 1 cup Bulla Greek Style Natural Yoghurt
- 2 extra large eggs
- 3/4 cup caster sugar
- 2 Tbsp flour
- 1 tsp finely grated lemon rind
- 2-3 pink lady apples
- 2 Tbsp maple syrup
- 1 Tbsp brown sugar
to serve
- additional maple syrup
Cooking Directions
- Preheat oven to 180°C (160°C fan-forced).
- Place biscuits and walnuts in a food processor. Blend until coarse crumbs are formed. Add melted butter and cinnamon, mix well.
- Press biscuit mixture into the base of a lined 24cm cake tin with removable base. Bake for 10 minutes. Set aside to cool. Reduce oven temperature to 160°C.
- Meanwhile, place Bulla Cottage Cheese, Original and yoghurt in a bowl of a food processor. Blend until smooth. Add eggs, caster sugar, flour and lemon rind, mixing well.
- Pour mixture over biscuit base and bake at 160°C for 45-50 minutes, until middle is still just wobbly. Turn oven off and allow cheesecake to cool in oven.
- For the maple apples, slice apples, toss in maple syrup and place on a lined oven tray in a single layer. Sprinkle with brown sugar and bake at 180°C for 20 minutes.
- To serve, cut slices of cheesecake and top with maple apples and an extra drizzle of maple syrup.
Ingredients
- 200g wheaten biscuits
- 40g walnuts
- 100g butter, melted
- 1/2 tsp ground cinnamon
- 500g Bulla Cottage Cheese, Original
- 1 cup Bulla Greek Style Natural Yoghurt
- 2 extra large eggs
- 3/4 cup caster sugar
- 2 Tbsp flour
- 1 tsp finely grated lemon rind
- 2-3 pink lady apples
- 2 Tbsp maple syrup
- 1 Tbsp brown sugar
to serve
- additional maple syrup