Cottage Cheesecake
Cottage Cheesecake
Ingredients
Base
- 1 cup hazelnut meal
- 1 tsp cinnamon
- 1 cup desiccated coconut
- 90g unsalted butter, melted
Cheesecake
- 500g cottage cheese
- 125g greek yoghurt
- ¾ cup Raw Earth
- zest of 1 lemon
- 2 eggs
- 2 heaped tbs plain flour
- ½ tsp vanilla bean paste
Topping
- 200g blueberries
- ¼ cup Raw Earth
Method
Preheat the oven to 175C
- Combine the hazelnut meal, cinnamon, desiccated coconut and melted butter in a bowl and stir to combine. Pack into the bottom of a greased and lined 20cm loose-bottomed cheesecake tin and set aside.
- Place the cottage cheese, yoghurt, zest and Raw Earth in the bowl of a food processor and blitz until smooth. Add the eggs and pulse until combined. Sprinkle over the flour and vanilla and pulse until combined and smooth.
- Pour the mixture over the base and cover with aluminium foil, leaving space at the top for the cake to rise.
- Bake for about45-50 minutes. Remove the aluminium foil and bake for a further 15-20 minutes, until the very centre of the cake only just wobbles slightly.
- Turn off the oven and stand the cake in the oven for 4 hours or overnight.
- Cook the blueberries and Natvia with ½ cup water on the stovetop for about 10-15 Mash the berries slightly with a fork and then pour this over the cheesecake before serving.
