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Jewish Baked Cheesecake

Gadget.Cook's picture
Ingredients
For base
  Digestive biscuits 6 Ounce, crushed (150 Gram)
  Butter 2 Ounce, melted (50 Gram)
For filling
  Cottage cheese 8 Ounce (225 Gram)
  Soured cream/Yoghurt 3 Ounce (75 Gram)
  Caster sugar 1 Ounce (25 Gram)
  Egg 1 , beaten
  Flour 15 Milliliter (1 Tablespoon)
For topping
  Soured cream/Soured yoghurt 3 Ounce
  Sugar 15 Milliliter (1 Tablespoon)
  Vanilla essence 2 1⁄2 Milliliter (1/2 Teaspoon)
Directions

Preheat the oven to Gas Mark 4.
Mix together the melted butter and biscuit crumbs, and press into the bottom of an 18 cm (7 inch) spring form tin. Chill.
Mix the filling ingredients together, stirring well, and pour over the biscuit base.
Bake on the second shelf for thirty-five minutes until the filling has set.
Remove from the oven and turn the heat up to Gas Mark 8.
Mix the ingredients for the topping and spoon over the top of the cheesecake, return to the oven for just five minutes.
The topping sets as it cools.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Jewish
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
6

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