125 g (1/4 lb) 2/3 cup raisins
125 ml (4 fl oz) 1/2 cup port
125 g (1/4 lb) digestive biscuits (graham crackers)
125 g (1/4 lb) plain wheaten biscuits (such as Macvita)
3/4 stick (6 Tbsp) 75 g butter or vegetable margarine (shortening)
1 tsp (5 ml) Mixed Spice (All Spice / Pumpkin pie spice)
225 g (1/2 lb) 1 cup cottage cheese
275 ml (1/2 pt) 1 1/4 natural (plain) yogurt
30 ml (2 tbls) double ( heavy) cream
125 ml (4 fl oz) 1/2 cup port
125 g (1/4 lb) digestive biscuits (graham crackers)
125 g (1/4 lb) plain wheaten biscuits (such as Macvita)
3/4 stick (6 Tbsp) 75 g butter or vegetable margarine (shortening)
1 tsp (5 ml) Mixed Spice (All Spice / Pumpkin pie spice)
225 g (1/2 lb) 1 cup cottage cheese
275 ml (1/2 pt) 1 1/4 natural (plain) yogurt
30 ml (2 tbls) double ( heavy) cream
method
1. Soak the raisins in the port for 6 hours or overnight.
2. Crush the biscuits (cookies).
3. Melt the butter or margarine (shortening) in a saucepan on a low heat and stir in the crushed crumbs and spice.
4. Press the mixture into the sides and base of an 18 - 20cm (7 - 8 in) flan tin (quiche pan).
5. Put it into the refrigerator to chill.
6. Rub the cottage cheese through a strainer and gradually beat in the yogurt and double (heavy) cream.
7. Drain the raisins and fold them into the cheese mixture.
8. Spoon the mixture into the crumb shell and smooth the top.
9. Put the cheesecake into the refrigerator for 1 hour.
10. If you are using a flan tin with a removable base, remove the cheesecake just before serving.
2. Crush the biscuits (cookies).
3. Melt the butter or margarine (shortening) in a saucepan on a low heat and stir in the crushed crumbs and spice.
4. Press the mixture into the sides and base of an 18 - 20cm (7 - 8 in) flan tin (quiche pan).
5. Put it into the refrigerator to chill.
6. Rub the cottage cheese through a strainer and gradually beat in the yogurt and double (heavy) cream.
7. Drain the raisins and fold them into the cheese mixture.
8. Spoon the mixture into the crumb shell and smooth the top.
9. Put the cheesecake into the refrigerator for 1 hour.
10. If you are using a flan tin with a removable base, remove the cheesecake just before serving.
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