Name: Almond cheesecake with ginger
Yield: 0 serving
Cuisine: Bake
Ingredients: 185.00 g butter; 250.00 g flour cake; 30.00 ml water iced; 60.00 g pecan nuts crushed; 2.00 kg cottage cheese smooth; 30.00 ml lemon peeled and grated; 60.00 ml fresh ginger grated; 30.00 ml van der hum liqueur; 30.00 g flour cake; 5.00 eggs whole; 3.00 eggs just the yolks; 350.00 g sugar; salt pinch; 250.00 ml cream thick; 10.00 ml vanilla essence; 60.00 ml almonds toasted, chopped; 125.00 ml cream thick; 2.00 ml van der hum liqueur; 2.00 ml cinnamon ground; cinnamon

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Ingredients (20)

PASTRY

185.00 g	butter
250.00 g	flour — cake
30.00 ml	water — iced
60.00 g	pecan nuts — crushed

FILLING

2.00 kg	cottage cheese — smooth
30.00 ml	lemon — peeled and grated
60.00 ml	fresh ginger — grated
30.00 ml	van der hum liqueur
30.00 g	flour — cake
5.00	eggs — whole
3.00	eggs — just the yolks
350.00 g	sugar
	salt — pinch
250.00 ml	cream — thick
10.00 ml	vanilla — essence
60.00 ml	almonds — toasted, chopped

TOPPING

125.00 ml	cream — thick
2.00 ml	van der hum liqueur
2.00 ml	cinnamon — ground
	cinnamon

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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.