If you prefer a thicker biscuit base to your cheesecakes, this recipe is for you! The use of cottage cheese rather than cream cheese makes this '70s cheesecake healthier than the usual cheesecake with less fat and more protein and a natural sweetness afforded by the addition of honey.
Original Recipe: 'Honey Cheesecake' (Book 9, 1977)
Speed: 1 hour | Serves: 8-12
225g digestive biscuits (crushed)
50g butter / margarine (melted)
350g cottage cheese
100g clear honey
2 tsp. sugar
pinch of salt
1 tbsp. ground cinnamon
1. Pre-heat oven to 140°C - 150°C (275°F - 300°F / Gas Mark 1-2).
2. In a large bowl, mix the crushed biscuits and melted butter / margarine together. Then, press this into the base of a 20cm / 8 inch sandwich tin. Chill this in the fridge for about 30 minutes.
3. Beat the cheese, honey, sugar, eggs and salt together until the mixture is smooth and there are no lumps.
4. Spoon the cheese mixture into the tin, on top of the biscuit base. Sprinkle cinnamon liberally over the top of this.
5. Bake in the centre of the oven for 35-45 minutes.
6. Leave to cool in the oven with the heat turned off.
7. Serve cold.
Original Recipe for ‘Honey Cheesecake'
'BOOK 9': The Complete Colour Cookbook (1977)
Edited By: Gill Edden
Publisher: Octopus Books Limited (59 Grosvenor Street, London, W1, England, U.K.)