Cheesecake

This popular sweet-sour confection probably originated in Greece and is now world famous. There are hundreds of variations, but the basic ingredients are similar, cottage, curd or cream cheese, eggs and a thickening such as flour, cornflour , semolina or ground nuts. Extra ingredients are added for flavour; fresh or dried fruits, essences and spices

being the most Cheesecake generally has pastry or biscuit crust as a base and some recipes require baking and others just

chilled in the refrigerator.

Cheesecake is eaten more in the United Stales than any other country and lots of the recipes come from the many people

from other countries who settled there. A well knoion Italian cheesecake is Crostata di Ricotta – rich and creamy with

ricotta cheese, Kasekuchen from Germany has a lemon and nut flavoured filling in a crisp cinnamon base and in Britain the little Maids of Honour have a creamy cheese filling. This cheesecake is easy to make, it is rich and makes an excellent

dessert.

3 oz. plus

1 teaspoon butter, melted

6 oz. digestive biscuits crushed

2 tablespoons sugar

I2 lb. full fat cream cheese

3 oz. castor sugar

3 eggs, separated

1 teaspoon grated lemon rind

1 tablespoon cornflour mixed with

2 tablespoons lemon juice

2 oz. currants

! oz. glace cherries, chopped

5 fl. oz. sour cream 2 teaspoons castor sugar

½ teaspoon vanilla essence

Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C).

With the teaspoon of butter grease a 9-inch loose-bottomed cake tin. Set it aside.

In a medium-sized mixing bowl com-bine the crushed digestive biscuits , sugar and remaining butter with a wooden spoon.

Spoon the mixture into the cake tin and press it firmly, covering the bottom of the tin.

In a large mixing bowl, combine the cream cheese and sugar with a wooden spoon. Add the egg yolks and beat the mixture

until it is smooth. Stir in the lemon rind, cornflour and lemon juice, currants and glace cherries.

In another large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they are stiff.

With a metal spoon, fold the egg whites into the cheese mixture.

Spoon the mixture into the prepared tin. Bake in the centre of the oven for 30 minutes or until the centre is firm when pressed with a finger-tip.

In a mixing bowl, combine the sour cream, castor sugar and vanilla essence and beat well with a wooden spoon.

Remove the tin from the oven and, using a palette knife, spread the sour cream mixture over the top of the cake. Return the cake to the oven and bake for a further 5 minutes.

Remove the tin from the oven and set aside to cool. When cool remove the cake from the tin and chill it in the refrigerator before serving.

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