3/4 stick (6 Tbsp) 75 g butter or margarine
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
175 g digestive biscuits, finely crushed
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
175 g digestive biscuits, finely crushed
for the filling
225 g curd or sieved cottage cheese
3 eggs, separated
few drops of vanilla essence
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2 level tbsp plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt double or whipping cream
2/3 cup (150 ml) 1/4 pt soured cream
3 eggs, separated
few drops of vanilla essence
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2 level tbsp plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt double or whipping cream
2/3 cup (150 ml) 1/4 pt soured cream
method
1. Preheat the oven to 160°C, 325°F, gas mark 3.
2. Melt the butter or margarine and sugar in a saucepan over a gentle heat. Stir in the biscuit crumbs.
3. Press evenly over the bottom of a greased loose-bottomed 18 - 20 cm (7 - 8 inch) round cake tin.
4. Chill while you make the filling.
5. Soften the cheese in a large mixing bowl. Beat in the egg yolks, vanilla essence, 50 g / 2 oz of the caster sugar, the flour and double cream.
6. Whisk the egg whites until stiff, then whisk in the remaining caster sugar.
7. Fold lightly but thoroughly into the cheese mixture.
8. Spoon the mixture into the prepared tin and smooth the surface.
9. Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
10. Turn off the oven, open the door and leave the cheesecake to cool in the oven for 1 hour.
11. Spread the soured cream evenly over the top of the cooked cheesecake and chill in the tin for 3-4 hours.
12. Ease the sides of the tin carefully away from the cheesecake and lift the cheesecake out on the tin base.
13. The cheesecake may be decorated with canned or fresh fruit before serving.
2. Melt the butter or margarine and sugar in a saucepan over a gentle heat. Stir in the biscuit crumbs.
3. Press evenly over the bottom of a greased loose-bottomed 18 - 20 cm (7 - 8 inch) round cake tin.
4. Chill while you make the filling.
5. Soften the cheese in a large mixing bowl. Beat in the egg yolks, vanilla essence, 50 g / 2 oz of the caster sugar, the flour and double cream.
6. Whisk the egg whites until stiff, then whisk in the remaining caster sugar.
7. Fold lightly but thoroughly into the cheese mixture.
8. Spoon the mixture into the prepared tin and smooth the surface.
9. Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
10. Turn off the oven, open the door and leave the cheesecake to cool in the oven for 1 hour.
11. Spread the soured cream evenly over the top of the cooked cheesecake and chill in the tin for 3-4 hours.
12. Ease the sides of the tin carefully away from the cheesecake and lift the cheesecake out on the tin base.
13. The cheesecake may be decorated with canned or fresh fruit before serving.
serving amount
serves 8
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