Jewish Baked Cheesecake
|Digestive biscuits||6 Ounce, crushed (150 Gram)|
|Butter||2 Ounce, melted (50 Gram)|
|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)|
|Soured cream/Soured yoghurt||3 Ounce|
|Sugar||15 Milliliter (1 Tablespoon)|
|Vanilla essence||2 1⁄2 Milliliter (1/2 Teaspoon)|
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.