Bookmark this: Best recipe series – easiest baked cheesecake ever!

September 9, 2014

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In the next of our Sasko and Prestige best recipe series, food blogger Tami Magnin shares her recipe for what she promises is the easiest baked cheesecake ever. Tami, who blogs at Rumtumtiggs, says that this recipe is the most requested one people ask for when she goes to a party.

tami

Says Tami: “I found this recipe on the back of a condensed milk tin ages ago (which I have since tweaked to death) and I love how versatile it is. I mentioned in on Nina Timm’s RSG blogger spot on a Thursday back in February 2013  and I suggested that she replace the lemon juice with granadilla pulp. Passion fruit perfection!

No one believes it is a baked cheesecake as it tastes just like a fridge cheesecake, but it is how easily accessible the ingredients are that wins at the end of the day. We have most of these ingredients in our shopping trolleys every month so there is no need to hunt for something that most supermarkets don’t stock much of.

I challenge you to find a better and easier cheesecake than this one. Yes, it is baked but it is so delectably smooth and creamy no one will ever believe you. It can even be served without the base so feel free to bake it in little silicon cups or ramekins. Just bring the time down to about eight minutes.”

Baked lemon cheesecake

Base

200g Tennis biscuits

80g butter, melted

Crush the biscuits and add melted butter. Mix until it starts to look like wet sand and press into a greased cake tin. Chill in the fridge while you make the base.

Filling

380g condensed milk

80ml lemon juice

5ml lemon rind

250g smooth, creamed cottage cheese (yes, really!)

250ml fresh cream

Preheat the oven to 180C.

Beat the  first 3 ingredients together and set aside to thicken.

Beat the fresh cream until stiff peaks form and set aside.

Mix the cottage cheese into the condensed milk mixture than add whipped cream. Stir until well combined and pour mixture into prepped crust.

Bake for 15 minutes, then turn off oven and allow to cool and set for another 15 minutes with oven door kept ajar with the handle of a wooden spoon placed between the oven and the door. Carefully remove from the oven (it will still wobble slightly) and cool completely on the counter before covering and chilling in the fridge. Remove from fridge 30 minutes before serving.

Have a recipe?

Would you like to be featured here, along with your favourite recipe? If so, comment below, or email me here

For each recipe published, the contributor will receive an awesome Sasko and Prestige hamper worth R500. Each hamper comprises:

  • Sasko Flour spatula/measuring cups/measuring spoons 
  • Mix of Sasko Flour Quick Treats and Flour
  • Carroll Boyes cake lifter
  • 6-piece Prestige bakeware set
Sasko Flour and Prestige Hamper Pic (2)

About Sasko Flour

Sasko Flour is all about delicious baking and is a well-known and loved South African brand.

Sasko was the first flour in South Africa to be fortified with 4 B-vitamins and folic acid, and the wide range includes flours, cake mixes and more.

You can find them on Facebook here.

About Prestige

Prestige is a leading houseware brand that offers good-quality and well-priced kitchen tools and gadgets, bakeware and braai utensils.

For more info, head to their website here.

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1 Comment

  • Heather

    Thanks for this! I like cheesecake and mine have always been disasters because of the gelatin!

    September 9, 2014 at 8:25 am Reply
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