This cheesecake is just plain delicious, with no base.
Serves 10 t0 12.
Ingredients:
500g (1 lb) cream cheese
500g (1 lb) ricotta cheese
1 1/2 cups caster sugar
4 large eggs
60g (2 oz) butter, melted
3 tablespoons each of flour and cornflour, sifted together
2 1/2 teaspoons vanilla
2 cups sour cream
Decoration:
1 cup cream, whipped
strawberries or other fresh fruit
Preparation:
Combine cheeses and beat well until creamy. Gradually add sugar, then beat in eggs one at a time. Stir in melted butter, flour, cornflour and vanilla. Fold in sour cream. Spoon mixture into an ungreased 23 cm (9 inch) springform tin. Bake in centre of a preheated moderately slow oven (160 C/325 F) for 1 hour (cake will still be soft in centre). Turn off the heat and leave cake in oven for 2 hours. Remove and cool completely in tin, standing on a wire rack. When quite cold, chill for at least 2 hours before removing sides of tin and transferring to a serving plate. Decorate as wished, using whipped cream and fruit.
This recipe is from Margaret Fulton's "Encyclopaedia of Food and Cookery".
1 comment:
I've cooked this one several times myself since 1985. Taste is always fantastic to the point that my sister in law expects one every year on her birthday.
However, I had some trouble once when I was a bit hasty with removing from the pan. I don't normally leave it on the pan base and flip it onto a plate once set completely but this one time I tried flipping while still warm and most of it ended up on the floor. Arrggghhhh.
Happy cooking.
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