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Continental Cheesecake

Western.Chefs's picture
Ingredients
  Butter 1 Ounce
  Digestive biscuits 6
  Cottage cheese 8 Ounce
  Cream cheese 8 Ounce
  Sugar 4 Ounce
  Vanilla essence 1⁄2 Teaspoon
  Cornflour 1 Ounce
  Soured cream 1 Cup (16 tbs)
Directions

GETTING READY
1) Preheat oven hot to 300°F, 150°C or Gas No. 2.

MAKING
2) In a small saucepan melt butter and remove from heat.
3) Crumble the biscuit and with a fork mix with butter.
4) Blend the mixture and spread at the base of buttered, 8-inch (20-cm), round cake tin.
5) Spread evenly and press down firmly.
6) In a large mixing base pass the cottage cheese through a sieve.
7) Mix cream cheese and beat well.
8) Mix sugar and beat again.
9) Separate eggs, add yolks to the cheese mixture. Keep the whites in a separate basin.
10) Beat yolks and vanilla essence into the mixture.
11) Sift cornflour over the surface. Add the soured cream.
12) Beat white until stiff and fold in gently.
13) Transfer mixture into prepared tin.
14) Put below centre of a slow oven and bake for 1 1/2 hours.
15) Let stand the cheese cake in oven until cold.

SERVING
16) Loosen the sides of the cheese cake and lift gently out of the tin.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese
Cook Time: 
90 Minutes
Servings: 
8

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