I prefer a baked cottage cheese to the very sweet cream cheese cakes, however this one is a mixture of the two.
I mostly use coconut sugar, which is not a real sugar. It is not as sweet as caster sugar, and is far healthier as it is not processed. It does give many cakes a "brown" colour.
By adding the cottage cheese to this cake, it is not as sweet as if you were to use all cream cheese, and it is a very yummy taste combination, which will not last long!
: 15 minutes
: 1 hr 50 mins plus fridge time
: 8 - 10 servings
For the Pastry
1 cup plain flour
90 g cold butter, chopped
30 g coconut sugar
1 small egg yolk
1½ tbsp grated lemon rind
1 - 2 tsp cold water -approximate
For the Filling
250 g cottage cheese
250 g cream cheese
250 g honey
80 g coconut sugar (or caster sugar)
1½ tsp cinnamon
Bake at around 150 -155° fan forced, or 170° for 1½ hours or until the filling is firm.
Copyright 2012,2013,2014 On Topic Media PTY LTD. ABN 18113479226.