Recipe
My baked cheesecake recipe calls for philadelphia and cottage cheese. Did she forget the sugar? Did she put in any flavouring - vanilla essence is a must. I've not made it for a while so I'm not sure of the exact amount of sugar needed, but here's my recipe:

1 large tub of philadelphia
1 regular size tub of cottage cheese
100g of sugar (taste it and see if it's sweet enough - if not put more in)
4 eggs
teaspoon of vanilla essence (or more to taste)

1. Put all of the ingredients except the eggs in a mixing bowl
2. Separate the egg yolks and add them to the mixing bowl
3. Put the egg whites in a different mixing bowl making sure you've got no yolk at all
4. Mix all of the ingredients well - check if it's sweet enough, add more sugar if necessary
5. Beat the egg whites until you can just turn the bowl upside down without them moving
6. Slowly fold the egg white into the rest of the mixture, making sure not to knock the air out
7. Pour the mix onto a digestive biscuit and butter base (you want the biscuit crumbs damp and well compacted)
8. Bake at 170 for about 25 minutes (keep an eye on it to make sure the top doesn't go too dark - you want a golden brown colour)
9. Leave it in the fridge for as long as you can without eating it (it's a lot better once it's chilled overnight)

It's lovely on it's own but would probably be pretty nice with a coulis.

Low fat Philli works just as well as full fat.
(mmm....beer, Sun 18 Jul 2010, 16:50, Reply)