I make a lovely cottage cheese cheesecake but am having an enormous problem with the biscuit base turning out soggy. Can you help? Thanks!
We assume that the cheesecake is a baked version rather than a set version. As cottage cheese will have a slghtly higher water content than cream cheese this could be contributing to the sogginess so straining the cottage cheese overnight will help to remove some of this whey, though it may make your cheesecake filling a little more dense.
Another option is to treat the biscuit crust in a similar way to a pastry shell, blind bake it first and brush the base with egg wash. We would suggest baking the biscuit base in itsspringform pan for 5 minutes at 150c/300F then whisk an egg white until frothy and brush this over the crust and bake for a further 5 minutes. Let the pan cool down to room temperature before adding the cheesecake batter and baking as per your recipe.
If you are making a set cheesecake then you can paint a layer of melted chocolate onto the biscuit base and let it set in the fridge before adding the filling. White chocolate would interfere least with the flavours of the cheesecake but melt white chocolate very carefully as it tends to overheat more easily than dark (bittersweet) chocolate.