michelle picker cooks

This cake has a lighter texture than traditional baked cheesecake and may even have a few less calories.

To make the crust, crumble a 200g package of sweet biscuits and combine with 120g of butter (this can be done in a food processor). Press into a spring-form cake tin and bake for 10-15 minutes in a preheated 180C (350F) oven. Meanwhile, combine 200g of cottage cheese with 250g almond meal, 1 cup of sugar, 3 large eggs, 1 teaspoon of baking soda, ½ a cup of sour cream and the juice and grated rind of one lemon. Remove the crust from the oven, pour the mixture into the crust and return to the oven until the cake is a light golden colour and the centre is firm. Allow to cool and then loosen the sides before releasing the cake from the tin.