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Honey And Cinnamon Cottage Cheese Cheesecake

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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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!

Preparation Time: 15 minutes
Cooking Time: 1 hr 50 mins plus fridge time
Makes: 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
4 eggs

Line a 20 - 22 cm springform tin with baking paper.

In a medium bowl, place the flour and rub in the butter. Add sugar, egg yolk, lemon rind, and enough of the water to make the ingredients cling together -start with a small amount of water.

Knead gently until smooth


Wrap the dough in plastic wrap and put in the fridge for about 20 minutes.

Roll and flatten the dough between two sheets of baking paper until it is large enough to cover the baking dish and go up the sides -this can be completed in the actual springform.


Put the pastry into the prepared tin gently, trim the edges if they are over the top, cover and put in the fridge for another 20 minutes.

Preheat oven to about 160° fan forced, or 180°.

Cover the pastry with another sheet of baking paper and put rice or dried beans on top of this. Bake for 10 minutes, remove the paper and rice carefully, and bake another 10 minutes or until the pastry is just starting to brown lightly. Cool.

Meanwhile, in an electric mixer, beat the cheeses, honey, sugar and cinnamon until smooth.


Add the eggs, one at a time, beating well after each addition. The mixture will be quite thin.

Put this mixture onto the slightly cooled pastry.


Bake at around 150 -155° fan forced, or 170° for 1½ hours or until the filling is firm.


Allow it to cool, cover, and put in the fridge to set a bit before serving. You can drizzle with a bit of honey just before serving, but this is optional.


Delicious with coffee and cream.

#Afternoon tea
#Cottage cheese
#Cream cheese
I like this Recipe - 5
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