1/2 stick (4 Tbsp) 50 g butter or margarine
5/8 cup (60 g) self-raising flour, sifted
1/2 tsp baking powder
for the filling
275 g full fat soft cheese
3 eggs, separated
3 tbsp brandy
1/4 cup (50 g) 2 oz soft brown sugar
3/8 cup (40 g) plain flour (All purpose)
3 tbsp black treacle (molasses)
1 tsp ground Mixed Spice (All Spice / Pumpkin pie spice)
50 g currants
50 g sultanas (golden raisins)
50 g seedless raisins
50 g chopped mixed peel
2 tbsp soured cream
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
for the topping
2/3 cup (150 ml) 1/4 pt soured cream
2 tbsps brandy or rum
Preheat an oven to 160°C, 325°F, gas mark 3.
1. Put the butter or margarine, brown sugar, flour, baking powder and egg into a bowl and beat well for 2-3 minutes or until light and creamy
2. Spread evenly over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin.
3. To make the filling, soften the cheese in a large mixing bowl. Beat in the egg yolks, brandy, soft brown sugar, flour, black treacle, spice, dried fruits, peel and soured cream.
4. Whisk the egg whites until stiff, then whisk in the caster sugar. Fold lightly but thoroughly into the cheese mixture.
5. Spoon the mixture into the prepared tin and smooth the surface.
6. Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
7. Turn off the oven, open the door and leave the cheesecake to cool in the oven for 1 hour.
8. Ease the sides of the tin away from the cheesecake and lift the cheesecake out on the tin base.
9. Mix the soured cream with the brandy or rum and spoon over the top of the cheesecake.
10. Chill for 2 - 3 hours before serving.
The cheesecake may be decorated in a festive manner, if liked.