- 2 containers smooth cottage cheese
- 250ml cream
- 3 eggs
- 1 cup sugar
- 1tbsp custard powder
- 2tbsp vanilla essence
- 1½ cups fresh blueberries
- 250g butter, room temperature
- ½ cup caster sugar
- 2 cups flour
- ½ cup rice flour
- 250g blueberries
- 50g caster sugar
- 100ml water
- ½ tsp lemon juice
- ½ tsp vanilla essence
- Beat eggs and sugar until light in colour and fluffy in texture.
- Add the custard powder and vanilla essence to the egg mixture.
- Add the cottage cheese and cream, and beat for 1 minute.
- Coat blueberries in a bit of flour.
- Gently add the blueberries to the cheesecake filling mixture.
- Preheat the oven to 150°C.
- Beat butter and sugar in a bowl until light in colour and creamy.
- Gradually add the flours into the butter mixture.
- Bring the dough together with your hands, and knead gently on a floured surface until smooth.
- Press the dough into the base of a round baking pan.
- Blind bake the base for about 20 minutes, or until golden brown in colour.
- Remove the base from the oven, and turn the oven temperature up to 180°C.
- Pour in the cheesecake batter and bake for 45 minutes.
- Switch the oven off.
- Leave the cake in the oven for an additional 45 minutes.
- Combine the blueberries and the sugar together in a saucepan.
- Add the water, lemon juice and vanilla essence.
- Bring to the boil over high heat, and stir occasionally.
- Reduce the heat and simmer for 15 minutes.
- Remove from the heat and allow to cool.
- Pour blueberry coulis over cheesecake.
- Place some blueberries on top of the cheesecake.
The following recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.