Cheesecake

125g butter (4 oz, ½ US cup)
150g (5 oz, 1 1/3 US cups) wholemeal flour 
4 tblsp soft brown sugar 
2 tblsp dessicated coconut (optional) 
450g (1 lb) cream cheese 
350g (12 oz) cottage cheese 
2 eggs 
350g (12 oz, 1½ US cups) castor sugar 
2½ tblsp cornflour
275ml (10 fl oz, 1¼ US cups) sour cream 
190m. (6 fl oz, ¾ US cup) milk 
1 tsp vanilla extract 
salt

Preheat oven to 180ºC (350ºF, gas mark 4). Melt butter.

Mix together butter, flour, sugar and coconut, if used, in a medium bowl. Press mixture evenly into the bottom of a greased baking tin about 15cm x 30cm (9″x12″). Bake for 5-10 minutes, until lightly browned.

Beat cheeses together until smooth. Add eggs and beat until blended. Stir sugar, cornflour, and a pinch of salt into the cheese mixture. Add sour cream, milk, and vanilla extract. Mix well.

Pour filling slowly into crust. Bake for 1 hour. Turn oven off and allow cheesecake to cool in the oven for about an hour.

When cool, top with fresh fruit or tinned pie filling, or glaze with 2-3 tablespoonfuls of melted apricot jam (with the fruit removed).