Pages

Tuesday, May 29, 2012

Heavenly Cheese Cake


Crumb Crust: 
3/4 pound (350g) Scotch Shortbread biscuits
4 ozs (120g) Butter

Melt butter, crush biscuits (use a plastic bag and a rolling pin) add melted butter, mix thoroughly and press into the bottom and sides of a buttered 9" (22cm) springform pan to come 1 and 1/2" (4cm) up the sides.

Place crumbed crust into refrigerator to set firm.

Filling:
In a double saucepan combine:
8oz (225g) of creamed cottage cheese (Philadelphia cheese)
1/2 cup of sugar
3 beaten egg yolks (reserve the egg whites for later use)
1/4 cup of milk
pinch of salt

Cook for 10 minutes. Blend in:
1 tablespoon of gelatine
1/4 cup of cold water
1/4 cup of lemon juice

Cool the mixture

Beat 3 egg whites, gradually add a 1/4 cup of castor sugar until soft peaks form. Fold into cream cheese mixture then pour carefully over crumbed crust. Refrigerate until firmly set. Remove springform side CAREFULLY and serve slices with whipped cream and strawberries as a dessert or have as a slice of cake with coffee.

4 comments:

Maria said...

I will eat any kind of cheesecake. ANY kind. And this is so easy, I could make it.

JohnD said...

Go for it! Our daughter in Sydney is making it this week (big challenge for her - she's "Kitchen-handicapped" lol!

Annmarie Pipa said...

yum...this is a special occasion recipe!

JohnD said...

OK Tomorrow is a 'special occassion' day lol!