3/4 stick (6 Tbsp) 75 g butter or margarine
100 g water biscuits, finely crushed
4 tbsp dry sage and onion stuffing mix
100 g water biscuits, finely crushed
4 tbsp dry sage and onion stuffing mix
for the filling
275 g curd or sieved cottage cheese
3 eggs, separated
2 level tbsp plain flour (All purpose)
175 g cooked chicken meat, finely chopped or minced
2 tbsp chopped fresh parsley
2/3 cup (150 ml) 1/4 pt soured cream
salt
freshly ground black pepper
3 eggs, separated
2 level tbsp plain flour (All purpose)
175 g cooked chicken meat, finely chopped or minced
2 tbsp chopped fresh parsley
2/3 cup (150 ml) 1/4 pt soured cream
salt
freshly ground black pepper
for the topping
2 tbsp (1 oz) 25 g butter
1 medium onion, peeled and thinly sliced
2/3 cup (150 ml) 1/4 pt soured cream
2 tbsp chopped fresh parsley
1 medium onion, peeled and thinly sliced
2/3 cup (150 ml) 1/4 pt soured cream
2 tbsp chopped fresh parsley
method
Preheat an oven to 160°C, 325°F, gas mark 3.
1. Melt the butter or margarine in a saucepan over a gentle heat and stir in the biscuit crumbs with the dry stuffing mix.
2. Press over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin. Chill.
3. Soften the cheese in a large mixing bowl. Beat in the egg yolks, flour, chicken, parsley, soured cream and salt and pepper to taste.
4. Whisk the egg whites until stiff and fold lightly but thoroughly into the cheese mixture.
5. Spoon the mixture into the prepared tin and smooth the surface level.
6. Bake in a preheated oven for l 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
7. Just before the cheesecake is ready, make the topping.
8. Melt the butter in a frying pan, add the onion and fry gently until soft and golden. Stir in the soured cream.
9. Ease the sides of the tin carefully away from the cheesecake and lift the hot cooked cheesecake out on the tin base.
10. Spoon the onion-flavoured cream over the top and sprinkle with the chopped parsley.
1. Melt the butter or margarine in a saucepan over a gentle heat and stir in the biscuit crumbs with the dry stuffing mix.
2. Press over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin. Chill.
3. Soften the cheese in a large mixing bowl. Beat in the egg yolks, flour, chicken, parsley, soured cream and salt and pepper to taste.
4. Whisk the egg whites until stiff and fold lightly but thoroughly into the cheese mixture.
5. Spoon the mixture into the prepared tin and smooth the surface level.
6. Bake in a preheated oven for l 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
7. Just before the cheesecake is ready, make the topping.
8. Melt the butter in a frying pan, add the onion and fry gently until soft and golden. Stir in the soured cream.
9. Ease the sides of the tin carefully away from the cheesecake and lift the hot cooked cheesecake out on the tin base.
10. Spoon the onion-flavoured cream over the top and sprinkle with the chopped parsley.
serving amount
serves 6-8
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