Almond cheesecake with ginger

Recipe from: 6/30/1993 12:00:00 AM
Ingredients 23
Servings 0
Time

Ingredients

  • PASTRY
  • 185
    g
    butter
  • 250
    g
    cake flour
  • 30
    ml
    iced water
  • 60
    g
    pecan nuts, crushed
  • FILLING
  • 2
    kg
    smooth cottage cheese
  • 30
    ml
    grated lemon peel
  • 60
    ml
    grated fresh ginger
  • 30
    ml
    Van der Hum liqueur
  • 30
    g
    cake flour
  • 5
    whole eggs
  • 3
    egg yolks
  • 350
    g
    sugar
  • pinch salt
  • 250
    ml
    thick cream
  • 10
    ml
    vanilla essence
  • 60
    ml
    crushed toasted almonds
  • TOPPING
  • 125
    ml
    thick cream
  • 2
    ml
    Van der Hum liqueur
  • 2
    ml
    ground cinnamon
  • ground cinnamon to sprinkle
 

Method

 
PASTRY: Rub butter into cake flour, using a pastry cutter, your fingers or a food processor fitted with a steel blade. If necessary, add a little iced water. Smooth little pieces of pastry to a thickness of 2 mm over unbuttered base and sides of 2 springform pans, each 20 cm in diameter and 6 cm deep. Bake at 180 ºC for 20 minutes, or until pale golden. Remove and cool. Cover bases with crushed pecan nuts (to give an extra crunch and prevent sogginess). FILLING: Blend cottage cheese, lemon peel, ginger, Van der Hum liqueur, flour, whole eggs, egg yolks, sugar, salt, cream and vanilla essence together. Add crushed almonds and pour mixture into cooled pastry cases. Bake at 100 ºC for 1 1/2 to 2 hours in middle of oven. Turn off oven and leave cakes in oven for 15 minutes. Cool at room temperature, then chill for 2 to 4 hours before removing from pans. TOPPING: Blend cream with Van der Hum liqueur and cinnamon. Smooth thinly over cheesecakes just before serving and sprinkle lightly with extra ground cinnamon. TOTAL KILOJOULE COUNT: 38 446 kJ (9 190 Cal). A portion: 1 920 kJ (460 Cal). Makes 2 cakes, each serving 10.
 

Read more on: bake  |  dairy
 

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