German cheesecake

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Dairy

By Food24 November 03 2009
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Ingredients (16)

cake — sponge, prepared
2.00 eggs — extra-large, seperated
25.00 ml water — hot
100.00 g white sugar
5.00 ml vanilla — essence
75.00 g flour — cake
50.00 g cornflour
5.00 ml Baking powder
salt — pinch
CHEESE FILLING
20.00 g Sheridans gelatine
50.00 ml water
50.00 ml orange juice
500.00 g cottage cheese
375.00 ml cheese
200.00 g sugar
10.00 ml orange — zest only
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Method:

Preheat the oven to 160 ºC (325 ºF). Grease a 20 cm diameter springform tin with margarine. Beat the egg yolks well and beat in the water. Gradually beat in the sugar and vanilla. Beat the egg whites until stiff but not dry and gently fold into the egg yolk mixture with a metal spoon. Sift the dry ingredients together and fold into the mixture. Spoon the batter into the prepared tin. Bake the cake for 20 minutes in the centre of the oven and turn out on a wire rack. Cool completely before cutting the cake in half horizontally. Place one layer on a cake platter and clamp the springform around the layer of cake on the platter. Soak the gelatine in the water and orange juice until spongy and heat over boiling water until it has dissolved completely. Blend the cottage cheese, cream, sugar and orange rind. Add the gelatine mixture and beat rapidly. Cool the mixture slightly if too runny. Spoon the cheese filling on top of the layer of cake on the platter and place the other layer on top. Chill until the filling has set. Remove the springform and sift a little icing sugar on top of the cake just before serving.
Makes a medium cake.



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