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
2 medium potatoes, peeled and grated
salt
275 g curd or sieved cottage cheese
3 eggs, separated
2 level tbsp plain flour (All purpose)
25 g Parmesan cheese, grated
2/3 cup (150 ml) 1/4 pt soured cream
3 spring onions, finely chopped
freshly ground black pepper
salt
275 g curd or sieved cottage cheese
3 eggs, separated
2 level tbsp plain flour (All purpose)
25 g Parmesan cheese, grated
2/3 cup (150 ml) 1/4 pt soured cream
3 spring onions, finely chopped
freshly ground black pepper
for the topping
2/3 cup (150 ml) 1/4 pt soured cream
small packet of potato crisps (potato chips), lightly crushed
small packet of potato crisps (potato chips), lightly crushed
method
1. Preparation time: 1 hour Cooking time 1 1/2 - 1 3/4 hours Oven: 160°C, 325°F, Gas Mark 3
2. Children will love this cheesecake served with baked beans.
3. Sift the flour and salt into a bowl.
4. Put the water and lard into a saucepan and stir over a gentle heat until melted.
5. Pour onto the flour and mix to a soft dough.
6. 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 about 2.5cm/l inch.
7. To make the filling, put the potatoes into a bowl of salted water until needed.
8. Soften the cheese in a large mixing bowl. Beat in the egg yolks, flour, Parmesan cheese, soured cream, spring onions and salt and pepper to taste.
9. Drain the grated potato and squeeze dry in a piece of muslin or thin clean cloth.
10. Stir the potato into the cheese mixture.
11. Whisk the egg whites until stiff and fold lightly but thoroughly into the cheese mixture.
12. Spoon the mixture into the prepared tin and smooth the surface level.
13. Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
14. Heat the soured cream for the topping gently in a saucepan.
15. Ease the sides of the tin carefully away from the cheesecake and lift the hot cooked cheesecake out on the tin base.
16. Spoon the warm soured cream over the top and sprinkle with the crisps.
This cheesecake is best served hot.
2. Children will love this cheesecake served with baked beans.
3. Sift the flour and salt into a bowl.
4. Put the water and lard into a saucepan and stir over a gentle heat until melted.
5. Pour onto the flour and mix to a soft dough.
6. 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 about 2.5cm/l inch.
7. To make the filling, put the potatoes into a bowl of salted water until needed.
8. Soften the cheese in a large mixing bowl. Beat in the egg yolks, flour, Parmesan cheese, soured cream, spring onions and salt and pepper to taste.
9. Drain the grated potato and squeeze dry in a piece of muslin or thin clean cloth.
10. Stir the potato into the cheese mixture.
11. Whisk the egg whites until stiff and fold lightly but thoroughly into the cheese mixture.
12. Spoon the mixture into the prepared tin and smooth the surface level.
13. Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
14. Heat the soured cream for the topping gently in a saucepan.
15. Ease the sides of the tin carefully away from the cheesecake and lift the hot cooked cheesecake out on the tin base.
16. Spoon the warm soured cream over the top and sprinkle with the crisps.
This cheesecake is best served hot.
serving amount
serves 6-8
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