Recipes

Ingredients

• 500g Dairy Farmers Cottage cheese
• melted butter, for brushing
• ½ cup sour cream
• ¼ cup caster sugar
• 1 tablespoon plain flour
• 2 tablespoons maple syrup, golden syrup or honey
• 3 eggs
• 250g blueberries
• ¼ cup maple syrup, extra
• 1 tablespoon cornflour mixed to a paste with a little water

Method

Brush 12 muffin pans with butter and line the base with a circle of baking paper. Blend Cottage cheese, sour cream, sugar and flour together in a food processor until smooth. Add maple syrup and eggs and blend until just combined. Spoon into muffin pans and place on an oven tray. Pour enough boiling water around the muffin tray to reach 1/3 of the way up the side of the pan.

Bake at 160°C for 30-35 minutes or until set. Remove muffin pan from tray and allow to cool for 15 minutes. Line a tray with baking paper and turn out cheesecakes upside-down onto the paper. Allow to cool, cover with plastic wrap and refrigerate until cold. Peel off baking paper and carefully turn over cheesecakes onto serving plates. Combine blueberries and extra maple syrup in a pan and bring to the boil, stirring occasionally. Stir in cornflour paste until thickened, then allow to cool slightly.
Serve cheesecakes with blueberry sauce and Sugared Twists.