This might
also be known as Bridget's Famous Cheesecake.
The original
recipe is from the 'First Step by Step Recipe' book, which specifies brands
such as Clover cream. I have been baking this cake for about 15 years, and
since adopting a gluten-free version, no one seems to notice any difference in
taste.
I am not a fan
of baked cheesecake, but this is almost a fridge cheesecake with a twist. It's
not exactly a baked cheesecake, but it is briefly placed in the oven, which
initiates the reaction that solidifies the cheesecake.
I
deas, Advice and Suggestions
Gallon
gluten free digestive biscuits(I
get these at Dis-Chem) – I've experimented with several alternatives, but these
offer the best texture for me. The original recipe specifies tennis biscuits in
a 200g pack. If you prefer, you can add 50g of toasted desiccated coconut; if
you're not a fan, then nut flour is also an option. However, neither is
necessary if you grind the biscuits finely enough. It's best to use a food
processor for fine grinding.
Butter – I appreciate the taste of
butter, but I've discovered that substituting it with an equal amount of
margarine can be equally effective. Typically, I melt the butter in a pot
before blending it with the biscuit crumbs and any additional ingredients for the
crust, ensuring complete absorption.
Full Cream
Cottage Cheese –
Philadelphia is a personal favorite of mine. I recommend full cream, but most
smooth cream cheeses—medium fat or low fat—will also work. However, fat-free
may not yield the desired texture. It's best to leave it out of the fridge for
about an hour before you begin making your cheesecake.
397g can
Condensed Milk –
This is the only source of sugar content, so the entire tin is needed.
Lemon Juice – Freshly squeezed juice adds a
bit more tang, but bottled lemon juice is also effective.
Fresh Cream – I haven't found much success
with anything other than fresh cream, so I prefer not to use
substitutes. For best whipping results, keep refrigerated overnight at 5C.
Pie Dish - I typically use a round glass pie dish because it's so pretty, but nearly any flat-bottomed dish will suffice as long as it's sufficiently large; mine is a 23 cm round glass dish.
Marvellous Cheesecake
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes and a few hours to cool
Servings: 8-10
Level of Difficulty: Easy
The Origin of the Recipe: Cooking Step by Step
Diet: Gluten-free
A Marvellous cheesecake perfect for any occasion, made gluten-free!
Ingredients
- 1 packet gluten free digestive biscuits, crushed
- 100 g butter, melted
- 250 g cottage cheese
- 1x 397g can condensed milk
- 80 ml (⅓ cup) lemon juice
- 250 ml (1 cup) Clover Fresh Cream, chilled and whipped
Instructions
- Preheat the oven to 180°C
- Spray your pie dish with non-stick spray
- Put the biscuits in the food processor and blitz until they are very fine if you're adding coconut or ground nuts add them to the food processor at this point and give them an extra whiz to mix everything together
- Mix the biscuit crumbs with the melted butter and press into a tart/pie plate (23 cm diameter). Put the case in the fridge while you prepare the other components
- Combine the cottage cheese, condensed milk and lemon juice
- Fold in the whipped cream.
- Pour into prepared biscuit base and bake in a preheated oven at 180°C for only 10 minutes. Cool and refrigerate to set.
- Decorate with rosettes of piped whipped cream and lemon zest.