Refreshing cheesecake

Recipe from: 6/19/1995 12:00:00 AM
Ingredients 18
Servings 8
Time

Ingredients

  • PASTRY
  • 225
    g
    bread flour, plus extra for rolling
  • 5
    ml
    baking powder
  • pinch of salt
  • 60
    g
    butter, diced
  • 1
    small egg
  • 15
    ml
    Pernod (or other aniseed liqueur)
  • 30
    ml
    milk
  • FILLING
  • 4
    large eggs
  • 30
    ml
    honey
  • 80
    g
    castor sugar
  • 500
    g
    creamed cottage cheese
  • 60
    ml
    bread flour
  • 15
    fresh mint leaves, shredded
  • 30
    ml
    Pernod (or other aniseed liqueur)
  • icing sugar for dusting
  • mint leaves for decorating
 

Method

 
PASTRY: Sift he flour, baking powder and salt into a bowl. Rub in the butter, then cut in the egg and Pernod, adding enough milk to make a dough. Form into a ball and chill for 15 minutes. Warm a heavy baking tray in the preheated oven. FILLING: Beat the eggs, honey, and sugar together. Work in the cream cheese, mint and Pernod. Roll out the pastry in a greased 25 cm loose-bottomed tart tin. Trim and crimp the pastry. Pour in the filling, smooth the top, and bake on the baking sheet at 165 ºC for 40 to 50 minutes until it has risen slightly and is golden. Switch off the oven and leave the cheesecake in the oven for 2 hours.
 

Read more on: bake  |  dairy
 

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