Summer cheesecake

Recipe from: 2/24/2000 12:00:00 AM
Ingredients 17
Servings 0
Time

Ingredients

  • CRUST
  • 90
    g
    butter
  • 225
    ml
    cake flour
  • 80
    ml
    chopped pecan nuts
  • FILLING
  • 750
    g
    smooth cottage cheese
  • 15
    ml
    grated orange rind
  • 25
    ml
    cake flour
  • 3
    extra-large eggs
  • 2
    egg yolks
  • 220
    ml
    sugar
  • pinch salt
  • 5
    ml
    vanilla essence
  • TOPPING
  • 125
    ml
    cream
  • 425
    g
    mixed berries
  • 7
    ml
    cornflour mixed with a little water
 

Method

1 hr 45 min
 
Preheat the oven to 160 ºC. Spray a 20 cm loose-bottomed baking tin with non-stick spray. Mix the butter and cake flour together, add about 15 ml (1 T) iced water and mix to form a dough. Press the dough out onto the base and sides of the tin. Bake for about 12 minutes until just done. Allow to cool and sprinkle with nuts. Mix the ingredients for the filling and pour into the crust. Reduce temperature to 100 ºC and bake cheesecake for 11/2 hours until just done. Turn the oven off and allow to cool in the oven. Chill until needed. Spread cream over the filling. Thicken berry sauce with cornflour paste, mix with the berries and spoon over cream. Makes a medium cheesecake.
 

Read more on: bake  |  dairy
 

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