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
275 g curd or sieved cottage cheese
3 eggs, separated
2 level tbsp plain flour (All purpose)
1 small onion, peeled and grated
100 g cooked bacon, finely chopped or minced
2/3 cup (150 ml) 1/4 pt double or whipping cream
freshly ground black pepper
salt
3 eggs, separated
2 level tbsp plain flour (All purpose)
1 small onion, peeled and grated
100 g cooked bacon, finely chopped or minced
2/3 cup (150 ml) 1/4 pt double or whipping cream
freshly ground black pepper
salt
for the topping
2 tomatoes, sliced
50 g cheese, grated
50 g cheese, grated
method
Oven: 160°C, 325°F, Gas Mark 3
1. Sift the flour and salt into a bowl.
2. Put the water and lard into a saucepan and stir over gentle heat until melted.
3. Pour onto the flour and mix to a soft smooth dough.
4. Press evenly over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin, working the dough up the sides of the tin to a depth of about 2.5cm/l inch.
5. To make the filling, soften the cheese in a large mixing bowl. Beat in the egg yolks, flour, onion, bacon, cream and salt and pepper to taste.
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 1 1/2 hours or until firm.
9. Arrange the tomato slices on top of the cheesecake and sprinkle with the grated cheese.
10. Return to the oven and bake for a further 15 minutes.
11. Ease the sides of the tin carefully away from the cheesecake and lift the hot cooked cheesecake out on the tin base.
Serve immediately.
1. Sift the flour and salt into a bowl.
2. Put the water and lard into a saucepan and stir over gentle heat until melted.
3. Pour onto the flour and mix to a soft smooth dough.
4. Press evenly over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin, working the dough up the sides of the tin to a depth of about 2.5cm/l inch.
5. To make the filling, soften the cheese in a large mixing bowl. Beat in the egg yolks, flour, onion, bacon, cream and salt and pepper to taste.
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 1 1/2 hours or until firm.
9. Arrange the tomato slices on top of the cheesecake and sprinkle with the grated cheese.
10. Return to the oven and bake for a further 15 minutes.
11. Ease the sides of the tin carefully away from the cheesecake and lift the hot cooked cheesecake out on the tin base.
Serve immediately.
serving amount
serves 6-8
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