3/4 stick (6 Tbsp) 75 g butter or margarine
175 g water biscuits, finely crushed
salt and freshly ground black pepper
175 g water biscuits, finely crushed
salt and freshly ground black pepper
for the filling
1 x 8 oz (225 g) packet frozen chopped spinach, thawed
275 g full fat soft cheese
3 eggs, separated
grated rind of 1 lemon
2 level tbsp plain flour (All purpose)
pinch of grated nutmeg
2/3 cup (150 ml) 1/4 pt soured cream
salt
freshly ground black pepper
275 g full fat soft cheese
3 eggs, separated
grated rind of 1 lemon
2 level tbsp plain flour (All purpose)
pinch of grated nutmeg
2/3 cup (150 ml) 1/4 pt soured cream
salt
freshly ground black pepper
for the topping
2/3 cup (150 ml) 1/4 pt soured cream
2 hard-boiled eggs, sliced
chopped fresh parsley
2 hard-boiled eggs, sliced
chopped fresh parsley
method
Preheat an oven to 160°C, 325°F, gas mark 3.
1. Fresh spinach may be used for the filling when available; you will need about 450g/l lb.
2. Melt the butter or margarine in a saucepan over a gentle heat and stir in the biscuit crumbs with salt and pepper to taste.
3. 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.
4. Press the thawed spinach firmly in a sieve to extract as much moisture as possible; this is very important as excess liquid will upset the balance of the recipe.
5. Soften the cheese in a large mixing bowl. Beat in the egg yolks, lemon rind, flour, nutmeg, soured cream and salt and pepper to taste. Stir in the squeezed out spinach.
6. Whisk the egg whites until stiff and fold lightly but thoroughly into the cheese mixture.
7. Spoon the mixture into the prepared tin and smooth the surface level.
8. Bake in a preheated oven for l 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
9. To serve the cheesecake hot, heat the soured cream through gently.
10. Ease the sides of the tin carefully away from the cheesecake and lift the hot cooked cheesecake out on the tin base.
11. Top with the egg slices, spoon over the warm soured cream and sprinkle with parsley.
12. If you are going to serve the cheesecake cold, leave it to cool in the turned-off oven for 1 hour.
13. Top with the soured cream, hard-boiled eggs and parsley, and chill.
1. Fresh spinach may be used for the filling when available; you will need about 450g/l lb.
2. Melt the butter or margarine in a saucepan over a gentle heat and stir in the biscuit crumbs with salt and pepper to taste.
3. 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.
4. Press the thawed spinach firmly in a sieve to extract as much moisture as possible; this is very important as excess liquid will upset the balance of the recipe.
5. Soften the cheese in a large mixing bowl. Beat in the egg yolks, lemon rind, flour, nutmeg, soured cream and salt and pepper to taste. Stir in the squeezed out spinach.
6. Whisk the egg whites until stiff and fold lightly but thoroughly into the cheese mixture.
7. Spoon the mixture into the prepared tin and smooth the surface level.
8. Bake in a preheated oven for l 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
9. To serve the cheesecake hot, heat the soured cream through gently.
10. Ease the sides of the tin carefully away from the cheesecake and lift the hot cooked cheesecake out on the tin base.
11. Top with the egg slices, spoon over the warm soured cream and sprinkle with parsley.
12. If you are going to serve the cheesecake cold, leave it to cool in the turned-off oven for 1 hour.
13. Top with the soured cream, hard-boiled eggs and parsley, and chill.
serving amount
serves 6-8
rate this recipe
2.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
