If a Monaco Bar delved deep into cheesecake territory, it would look a little something like this. This simple recipe consists of a creamy cheese filling and a crumbly crushed biscuit coating.
- 300 g plain chocolate biscuits
- 2 tbsp cocoa powder, plus extra, to dust
- 220 g (1 cup) caster sugar, plus extra 2 tbsp
- 50 g unsalted butter, melted
- 800 g farm-style cottage cheese (see Note), crumbled
- 80 g (⅓ cup) sour cream
- 2 tsp vanilla extract
- 2 eggs
- 1 tbsp cornflour
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time overnight.
You will need a 20 cm springform cake pan for this recipe.
Preheat oven to 160°C and grease a 20 cm springform cake pan. Place biscuits, cocoa and extra 2 tbsp sugar in a food processor and pulse to coarse crumbs. Add butter and pulse to combine. Scatter half the mixture over the base of pan and set aside.
Place cottage cheese and sour cream in a bowl and mix to combine. Using an electric mixer, beat 220 g (1 cup) sugar, vanilla and eggs together in a separate bowl until thick and pale. Fold through cottage cheese mixture and cornflour, then spread over base of pan. Scatter remaining crumb mixture over the top.
Bake for 1 hour or until set but with a gentle wobble in the centre. Turn off oven and allow cake to cool completely with the door ajar, then cover with plastic wrap and refrigerate overnight. Slice then dust with extra cocoa, to serve.
• Farm-style cottage cheese has a drier texture than regular cottage cheese. It’s available at select supermarkets.
Photography by Chris Chen. Food preparation by Phoebe Wood. Styling by Justine Poole.
As seen in Feast magazine, August 2014, Issue 34.