3/4 stick (6 Tbsp) 75 g butter or margarine
175 g shortcake biscuits, finely crushed
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
175 g shortcake biscuits, finely crushed
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
for the filling
225 g curd or sieved cottage cheese
3 eggs, separated
4 tbsp golden syrup (substitute light corn syrup)
2 level tbsp plain flour (All purpose)
6 tbsp double or whipping cream
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
75 g walnuts, chopped
3 eggs, separated
4 tbsp golden syrup (substitute light corn syrup)
2 level tbsp plain flour (All purpose)
6 tbsp double or whipping cream
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
75 g walnuts, chopped
for the topping
16 walnut halves
icing sugar (confectioners sugar)
icing sugar (confectioners sugar)
method
Preheat an oven to 160°C, 325°F, gas mark 3.
1. Melt the butter or margarine and sugar in a saucepan over a gentle heat and stir in the biscuit crumbs.
2. 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.
3. Soften the cheese in a large mixing bowl. Beat in the egg yolks, golden syrup, flour and cream.
4. Whisk the egg whites until stiff, then whisk in the caster sugar.
5. Fold lightly but thoroughly into the cheese mixture, together with the walnuts.
6. Spoon the mixture into the prepared tin and smooth the surface.
7. Arrange the walnut halves on top of the cheesecake mixture.
8. Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
9. Turn off the oven, open the door and leave the cheesecake to cool in the oven for 1 hour.
10. Chill in the tin for 2-3 hours.
11. Ease the sides of the tin carefully away from the cheesecake and lift the cheesecake out on the tin base.
12. Dust the surface with sifted icing sugar.
1. Melt the butter or margarine and sugar in a saucepan over a gentle heat and stir in the biscuit crumbs.
2. 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.
3. Soften the cheese in a large mixing bowl. Beat in the egg yolks, golden syrup, flour and cream.
4. Whisk the egg whites until stiff, then whisk in the caster sugar.
5. Fold lightly but thoroughly into the cheese mixture, together with the walnuts.
6. Spoon the mixture into the prepared tin and smooth the surface.
7. Arrange the walnut halves on top of the cheesecake mixture.
8. Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
9. Turn off the oven, open the door and leave the cheesecake to cool in the oven for 1 hour.
10. Chill in the tin for 2-3 hours.
11. Ease the sides of the tin carefully away from the cheesecake and lift the cheesecake out on the tin base.
12. Dust the surface with sifted icing sugar.
serving amount
serves 8
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