250g tennis biscuits
100g butter, melted
1 teaspoon vanilla essence
600g smooth cottage or cream cheese
100g icing sugar
284ml fresh cream (1 tub)
Make the base: line a 20cm loose-bottomed tin with baking parchment/grease proof paper.
Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin.
Transfer the crumbs to a bowl, then pour over the melted butter.
Mix thoroughly until the crumbs are completely coated with the butter.
Tip them into the prepared tin and press firmly down into the base to create an even layer.
Chill in the fridge for 1 hour to set firmly.
Make the filling: Place the cottage cheese, icing sugar and vanilla essence in a bowl, then beat with an electric mixer until smooth.
Whip the cream until soft peaks and fold the cream into the cream cheese mixture.
Spoon the mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles.
Smooth the top of the cheesecake down with the back of a dessert spoon or spatula.
Leave to set in the fridge overnight.
To un-mould, place the base on top of a can (tin of baked beans), then gradually pull the sides of the tin down.
Slip the cake onto a serving plate, removing the lining paper and base.
Enjoy the cheesecake plain on its own or decorate with fresh fruit and swirls of chocolate.
Recipe by Salwaa Smith- Cape Malay Cooking & Other Delights