3/4 cup (100 g) 4 oz plain flour (All purpose)
3 tbls (25 g) icing sugar (confectioners sugar), sifted
3 tbls (25 g) icing sugar (confectioners sugar), sifted
3/4 stick (6 Tbsp) 75 g butter or margarine, softened
1 egg yolk
3 tbls (25 g) icing sugar (confectioners sugar), sifted
3 tbls (25 g) icing sugar (confectioners sugar), sifted
3/4 stick (6 Tbsp) 75 g butter or margarine, softened
1 egg yolk
for the filling
225 g curd or sieved cottage cheese
grated rind and juice of 1/2 lemon
1/2 cup (60 g) 2 oz ground almonds
3 eggs, separated
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2/3 cup (150 ml) 1/4 pt soured cream
1 egg white
grated rind and juice of 1/2 lemon
1/2 cup (60 g) 2 oz ground almonds
3 eggs, separated
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2/3 cup (150 ml) 1/4 pt soured cream
1 egg white
for the topping
1 cup + 3 tbls (175 g) icing sugar (confectioners sugar), sifted
2 tbsp soured cream
grated nutmeg
2 tbsp soured cream
grated nutmeg
method
Preheat an oven to 160°C, 325°F, gas mark 3.
1. Sift the flour and icing sugar into a bowl, add the butter or margarine and egg yolk and work to a soft smooth dough.
2. Roll into a ball and press evenly over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin. Chill while you make the filling.
3. Soften the cheese in a large mixing bowl. Beat in the lemon rind and juice, ground almonds, egg yolks, 50 g (2 oz) of the caster sugar and the soured cream. Whisk the egg whites until stiff, then whisk in the remaining caster sugar.
4. Fold lightly but thoroughly into the cheese mixture. Spoon into the tin.
5. Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
6. Turn off the oven, open the door and leave the cheesecake for 1 hour.
7. For the topping, beat the icing sugar with the soured cream and add 1-2 x 15 ml spoons (1-2 tablespoons) hot water to give a smooth consistency.
8. Ease the sides of the tin carefully away from the cheesecake and lift the cheesecake out on the tin base.
9. Spoon the icing over the top of the cheesecake, allowing it to trickle down the sides.
10. Sprinkle the top with a little grated nutmeg. Chill for 2-3 hours before serving.
1. Sift the flour and icing sugar into a bowl, add the butter or margarine and egg yolk and work to a soft smooth dough.
2. Roll into a ball and press evenly over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin. Chill while you make the filling.
3. Soften the cheese in a large mixing bowl. Beat in the lemon rind and juice, ground almonds, egg yolks, 50 g (2 oz) of the caster sugar and the soured cream. Whisk the egg whites until stiff, then whisk in the remaining caster sugar.
4. Fold lightly but thoroughly into the cheese mixture. Spoon into the tin.
5. Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
6. Turn off the oven, open the door and leave the cheesecake for 1 hour.
7. For the topping, beat the icing sugar with the soured cream and add 1-2 x 15 ml spoons (1-2 tablespoons) hot water to give a smooth consistency.
8. Ease the sides of the tin carefully away from the cheesecake and lift the cheesecake out on the tin base.
9. Spoon the icing over the top of the cheesecake, allowing it to trickle down the sides.
10. Sprinkle the top with a little grated nutmeg. Chill for 2-3 hours before serving.
serving amount
serves 8
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