Crunchy ginger crust cheesecake

Directions

Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

1. To make the base; grease a pie plate or springform cake tin well. Crush gingernut biscuits, but remember the bigger the chunks, the crunchier the base. Mix with the oats, sugar and vanilla.
2. Melt butter in a pan and add to biscuit mixture. Stir for 1-2 mins. When cool enough to handle press the mixture into the and sides base of the tin.
3. To make the cake; preheat an oven to 190degrees C.
4. Place the cottage cheese in a bowl and mix in the cornflour, butter, lemon juice and castor sugar and one egg; stir together until smooth. Add the other egg, making sure it is mixed in thoroughly.
5. Pour into the prepared tin and cook in preheated oven for 1 hour. After one hour, turn off oven and leave for a further 30 minutes before removing the cheesecake from the oven. Carefully remove from tin when cool, or serve directly in the pie dish.