We think that real cheesecake is made from cottage cheese, not cream cheese. This is the original American cheesecake recipe, brought over in the 70s when we first started to make cottage cheese.

INGREDIENTS: 

For the filling

• 2 x 250g (8 oz) pots of Longley Farm Cottage Cheese

• 1 lemon

• 1 x 250g (8 oz) tin of pineapple rings

• 14g (½ oz) powdered gelatine

• 2 eggs (separated) 

• 125g (4 oz) castor sugar

• 140g (5 oz) Longley Farm Double Cream, whipped

For the crust

• 6 digestive biscuits (crushed)

• 1 tbsp. castor sugar

• 42g (1½ oz) Longley Farm Jersey Butter, melted

METHOD: 

Well oil a loose bottom 8" / 20cm cake tin.

Press cottage cheese through a sieve.

Drain pineapple juice into a bowl, sprinkle in the gelatine. Keep one pineapple slice and cut into wedges for decoration. Chop the rest finely, add to cottage cheese with lemon juice and rind.

Place bowl with pineapple juice and gelatine over a pan of boiling water and allow gelatine to dissolve. Add sugar and blended egg yokes, stir over medium heat until the consistency of pouring cream, cool. When thick, but not set, blend into the cheese mixture then fold in stiffly beaten egg whites and whipped cream.

Turn into prepared tin and chill until set.

Combine crust ingredients, sprinkle and press lightly on top of cheesecake. Leave to become firm. Turn out onto plate.

Decorate with pineapple wedges and sprigs of mint.

Serves 8!