3/4 cup (100 g) 4 oz plain flour (All purpose)
pinch of salt
4 tbsp water
25 g lard
pinch of salt
4 tbsp water
25 g lard
for the filling
1 medium aubergine (egg plant), thinly sliced
oil
275 g curd or sieved cottage cheese
3 eggs, separated
1 garlic clove, peeled and crushed
2 level tbsp plain flour (All purpose)
50 g Parmesan cheese, grated
salt
freshly ground black pepper
75 g Mozzarella or Bel Paese cheese, thinly sliced
oil
275 g curd or sieved cottage cheese
3 eggs, separated
1 garlic clove, peeled and crushed
2 level tbsp plain flour (All purpose)
50 g Parmesan cheese, grated
salt
freshly ground black pepper
75 g Mozzarella or Bel Paese cheese, thinly sliced
method
Preheat an oven to 160°C, 325°F, gas mark 3.
1. Sift the flour and salt into a bowl. Put the water and lard into a saucepan and stir over a gentle heat until melted.
2. Pour onto the flour and mix to a soft smooth dough. Press evenly over the bottom of a greased loose-bottomed 18-20/7-8 inch round cake tin, working the dough up the sides of the tin to a depth of 2.5cm/l inch.
3. To make the filling, arrange the aubergine slices on well-oiled baking sheets and brush the aubergine with a little more oil.
4. Bake in a preheated oven for 15 minutes. Cool.
5. Soften the cheese in a large mixing bowl. Beat in the egg yolks, garlic, flour, Parmesan cheese and salt and pepper to taste.
6. Whisk the egg whites until stiff and fold lightly but thoroughly into the cheese mixture.
7. Arrange half the aubergine slices in the prepared tin. Spoon in the cheese mixture, smooth the surface level and arrange the remaining aubergine slices on top.
8. Bake in a preheated oven for 1 1/2 hours.
9. Top the cheesecake with thin slices of Mozzarella or Bel Paese cheese and return to the oven. Bake for a further 15-20 minutes.
10. Ease the sides of the tin carefully away from the cheesecake and lift the hot cooked cheesecake out on the tin base. Best served hot.
1. Sift the flour and salt into a bowl. Put the water and lard into a saucepan and stir over a gentle heat until melted.
2. Pour onto the flour and mix to a soft smooth dough. Press evenly over the bottom of a greased loose-bottomed 18-20/7-8 inch round cake tin, working the dough up the sides of the tin to a depth of 2.5cm/l inch.
3. To make the filling, arrange the aubergine slices on well-oiled baking sheets and brush the aubergine with a little more oil.
4. Bake in a preheated oven for 15 minutes. Cool.
5. Soften the cheese in a large mixing bowl. Beat in the egg yolks, garlic, flour, Parmesan cheese and salt and pepper to taste.
6. Whisk the egg whites until stiff and fold lightly but thoroughly into the cheese mixture.
7. Arrange half the aubergine slices in the prepared tin. Spoon in the cheese mixture, smooth the surface level and arrange the remaining aubergine slices on top.
8. Bake in a preheated oven for 1 1/2 hours.
9. Top the cheesecake with thin slices of Mozzarella or Bel Paese cheese and return to the oven. Bake for a further 15-20 minutes.
10. Ease the sides of the tin carefully away from the cheesecake and lift the hot cooked cheesecake out on the tin base. Best served hot.
serving amount
serves 6-8
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