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Cheesecake Squares

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Ingredients
  Plain flour 4 Ounce
  Self raising flour 4 Ounce
  Cornflour 2 Ounce
  Custard powder 2 Ounce
  Icing sugar 1 1⁄2 Ounce
  Butter 6 Ounce
  Water 3 Tablespoon
  Lemon juice 1 Teaspoon
  Apricot jam 4 Ounce
  Egg glaze 1⁄2 Cup (8 tbs)
  Icing sugar 2 Tablespoon
  Eggs 2
  Butter 3 Ounce (1 Cup)
  Sugar 2 Ounce
  Raisins 2 Ounce (1/3 Cup)
  Grated lemon rind 1⁄2 Teaspoon
  Cottage cheese 10 Ounce
  Sour cream 1⁄8 Pint
Directions

Sift dry ingredients into basin, rub in butter until mixture resembles fine breadcrumbs.
Mix to dry dough with water and lemon juice.
Turn out on to floured board and knead lightly.
Divide in half, roll out one half to fit base of greased lamington tin, spread with apricot jam, then spread cheese filling over evenly.
Filling Separate eggs.
Cream butter, add egg-yolks, sugar, raisins, lemon rind, cottage cheese and sour cream; mix well.
Fold in stiffly beaten egg-whites, spread over pastry.
Roll out remaining pastry, place on top of cream mixture.
Trim edges, brush with beaten egg.
Bake in moderate oven, Mark 4, 350°F., 30 to 40 minutes; cool.
Cut into squares to serve.
Sprinkle with sifted icing sugar.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Cheese

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