ingredients
serves 8
1/2 stick (4 Tbsp) 50 g butter or margarine
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
100 g macaroons, finely crushed
for the filling
225 g curd or sieved cottage cheese
3 eggs, separated
2 tbsp rum
grated rind and juice of 1/2 lemon
175 g blackcurrant jam
2 level tbsp plain flour (All purpose)
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
for the topping
2/3 cup (150 ml) 1/4 pt double or whipping cream, stiffly whipped
1 x 275 g (10 oz) can blackcurrant pie filling
method
1. Melt the butter or margarine and sugar in a saucepan over a gentle heat and stir in the macaroon crumbs.
2. Press evenly over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin.
3. Chill while you make the filling.
4. Soften the cheese in a large mixing bowl. Beat in the egg yolks, rum, lemon rind and juice, jam and flour.
5. Whisk the egg whites until stiff, then whisk in the caster sugar.
6. Fold lightly but thoroughly into the cheese mixture. Spoon the mixture into the prepared cake tin and smooth the surface.
7. Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch. Turn off the oven, open the door and leave the cheesecake to cool in the oven for 1 hour.
8. Ease the sides of the tin carefully away from the cheesecake and lift the cheesecake out on the tin base.
9. Pipe the cream in a border around the edge of the cheesecake.
10. Fill the centre with the blackcurrent pie filling.
11. Chill for 2-3 hours before serving
