1/2 stick (4 Tbsp) 50 g butter or margarine, softened
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
5/8 cup (60 g) self-raising flour, sifted
1/2 tsp spoon baking powder
1 egg
cochineal
275 g full fat soft cheese
3/8 cup (40 g) plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt whipping cream
few drops of vanilla essence
5 egg whites
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
1 1/2 cups (225 g) icing sugar (confectioners sugar), sifted
1 egg white, lightly whisked
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
5/8 cup (60 g) self-raising flour, sifted
1/2 tsp spoon baking powder
1 egg
cochineal
275 g full fat soft cheese
3/8 cup (40 g) plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt whipping cream
few drops of vanilla essence
5 egg whites
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
1 1/2 cups (225 g) icing sugar (confectioners sugar), sifted
1 egg white, lightly whisked
method
Oven: 160°C, 325°F, Gas Mark 3
1. Put the butter or margarine, sugar, flour, baking powder and egg into a bowl and beat well for 2-3 minutes or until light and creamy.
2. Add a few drops of cochineal to tint the sponge mixture pink.
3. Spread evenly over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin.
4. To make the filling, soften the cheese in a large mixing bowl. Beat in the flour, cream, vanilla essence, one of the egg whites and 50 g/2 oz of the caster sugar.
5. Whisk the remaining egg whites until stiff, then whisk in the remaining caster sugar.
6. Fold lightly but thoroughly into the cheese mixture. Spoon into the tin.
7. Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
8. Turn off the oven, open the door and leave the cheesecake for 1 hour.
9. Ease the sides of the tin carefully away from the cheesecake and lift the cheesecake out on the tin base.
10. Sift the icing sugar into a bowl, beat in the egg white and swirl it on top of the cheesecake.
11. Decorate with small sugar flowers, if liked.
12. Chill for 2-3 hours.
1. Put the butter or margarine, sugar, flour, baking powder and egg into a bowl and beat well for 2-3 minutes or until light and creamy.
2. Add a few drops of cochineal to tint the sponge mixture pink.
3. Spread evenly over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin.
4. To make the filling, soften the cheese in a large mixing bowl. Beat in the flour, cream, vanilla essence, one of the egg whites and 50 g/2 oz of the caster sugar.
5. Whisk the remaining egg whites until stiff, then whisk in the remaining caster sugar.
6. Fold lightly but thoroughly into the cheese mixture. Spoon into the tin.
7. Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
8. Turn off the oven, open the door and leave the cheesecake for 1 hour.
9. Ease the sides of the tin carefully away from the cheesecake and lift the cheesecake out on the tin base.
10. Sift the icing sugar into a bowl, beat in the egg white and swirl it on top of the cheesecake.
11. Decorate with small sugar flowers, if liked.
12. Chill for 2-3 hours.
serving amount
serves 8
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