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
3 Tbsp (40 g) butter
100 g button mushrooms, sliced
2 tbsp plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt milk
75 g mature Cheddar cheese, grated
1 tsp French
mustard
salt
freshly ground black pepper
275 g curd or sieved cottage cheese
3 eggs, separated
4 tbsp soured cream
100 g button mushrooms, sliced
2 tbsp plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt milk
75 g mature Cheddar cheese, grated
1 tsp French
mustard
salt
freshly ground black pepper
275 g curd or sieved cottage cheese
3 eggs, separated
4 tbsp soured cream
for the topping
2 tbsp (1 oz) 25 g butter
50 g button mushrooms, sliced
50 g mature Cheddar cheese, grated
cayenne pepper (optional)
50 g button mushrooms, sliced
50 g mature Cheddar cheese, grated
cayenne pepper (optional)
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 gentle heat until melted.
2. Pour into the flour and mix to a soft smooth dough. Press evenly over the bottom of a greased loose-bottomed 18-20 cm/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, melt the butter in a saucepan, add the mushrooms and cook for 5-6 minutes or until just tender.
4. Remove the mushrooms with a slotted spoon and keep to one side.
5. Stir the flour into the fat remaining in the pan and cook for 1 minute.
6. Gradually stir in the milk and bring to the boil, stirring until the sauce has thickened.
7. Remove the pan from the heat and beat in the grated cheese, mustard and salt and pepper to taste.
8. Soften the cheese in a large mixing bowl. Beat in the cheese sauce, egg yolks and soured cream.
9. Whisk the egg whites until stiff and fold lightly but thoroughly into the cheese mixture, together with the cooked mushrooms.
10. Spoon the mixture into the prepared tin and smooth the surface level.
11. Bake in a preheated oven for 1 1/2 hours.
12. Just before the cheesecake is ready, prepare the topping.
13. Melt the butter in a saucepan, add the mushrooms and fry gently until just tender.
14. Drain the mushrooms and arrange on top of the cooked cheesecake. Sprinkle with the grated cheese.
15. Return to the oven and bake for a further 15 minutes.
16. Sprinkle with a little cayenne pepper if liked.
17. Ease the sides of the tin carefully away from the cheesecake and lift the hot cooked cheesecake out on the tin base.
Serve warm.
1. Sift the flour and salt into a bowl. Put the water and lard into a saucepan and stir over gentle heat until melted.
2. Pour into the flour and mix to a soft smooth dough. Press evenly over the bottom of a greased loose-bottomed 18-20 cm/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, melt the butter in a saucepan, add the mushrooms and cook for 5-6 minutes or until just tender.
4. Remove the mushrooms with a slotted spoon and keep to one side.
5. Stir the flour into the fat remaining in the pan and cook for 1 minute.
6. Gradually stir in the milk and bring to the boil, stirring until the sauce has thickened.
7. Remove the pan from the heat and beat in the grated cheese, mustard and salt and pepper to taste.
8. Soften the cheese in a large mixing bowl. Beat in the cheese sauce, egg yolks and soured cream.
9. Whisk the egg whites until stiff and fold lightly but thoroughly into the cheese mixture, together with the cooked mushrooms.
10. Spoon the mixture into the prepared tin and smooth the surface level.
11. Bake in a preheated oven for 1 1/2 hours.
12. Just before the cheesecake is ready, prepare the topping.
13. Melt the butter in a saucepan, add the mushrooms and fry gently until just tender.
14. Drain the mushrooms and arrange on top of the cooked cheesecake. Sprinkle with the grated cheese.
15. Return to the oven and bake for a further 15 minutes.
16. Sprinkle with a little cayenne pepper if liked.
17. Ease the sides of the tin carefully away from the cheesecake and lift the hot cooked cheesecake out on the tin base.
Serve warm.
serving amount
serves 6-8
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