Baked Cottage Cheesecake with Passionfruit
Ingredients
- 200g wheaten or plain biscuits 120g butter, melted
- 2 Tbsp desiccated coconut
- 500g Bulla Cottage Cheese
- 250g cream cheese, diced and softened
- 2 extra large eggs
- 2/3 cup caster sugar
- 2 Tbsp icing sugar
- 1 tsp finely grated lime rind
- 200mL Bulla Double Cream
- 4-6 passionfruit, pulp extracted
Cooking Directions
- Pre-heat oven to 180°C (160°C fan-forced). Using baking paper, line the base and sides of a 22cm cake pan with removable base.
- Place biscuits in a food processor, blend until fine crumbs are formed. Add melted butter and coconut, mix well.
- Press biscuit mixture into the base of prepared pan. Bake for 10 minutes and set aside to cool. Reduce oven temperature to 160°C (140°C fan-forced).
- Place Bulla Cottage Cheese and cream cheese into the bowl of an electric mixer. Beat until well combined. Add sugar, mixing well, then add eggs one at a time. Fold in icing sugar and lime.
- Pour mixture over biscuit base and cook for 45 minutes, until middle is still just wobbly. Turn the oven off and allow cheesecake to cool in oven. Refrigerate, covered until required.
- For serving; dollop the Bulla Double Cream over the top of the chilled cheesecake and drizzle with passionfruit pulp.
Ingredients
- 200g wheaten or plain biscuits 120g butter, melted
- 2 Tbsp desiccated coconut
- 500g Bulla Cottage Cheese
- 250g cream cheese, diced and softened
- 2 extra large eggs
- 2/3 cup caster sugar
- 2 Tbsp icing sugar
- 1 tsp finely grated lime rind
- 200mL Bulla Double Cream
- 4-6 passionfruit, pulp extracted