At our last Committee meeting, Petra Janssen brought her special home-made cheesecake. We all enjoyed it so much that requests were made for the recipe. Petra has kindly consented.
CHEESECAKE
Topping: Base:
750 g fromage frais 150 g plain flour
200ml cream 1 teasp. Baking powder 1cup of milk 65 g caster sugar
200 g caster sugar 65 g butter
3 egg whites (save yolks) 2 egg yolks
65 g custard powder
Juice of 1 lemon
Cherries or raisins optional ----- 26 cm Spring form or
10’’ diameter loose bottom tin
Whisk all ingredients for Topping together in one large bowl.
Set aside while making base.
Preheat oven to 200° C, 400° F, Gas Mark 6.
For Base: Take smaller bowl and slightly mix flour, baking powder
and caster sugar and 2 egg yolks with fork. Melt butter and pour
over mixture. Blend together until it becomes crumbly but firm. Line
a greased Spring form / loose-bottomed tin and take time to press
pastry down well and slightly up at the sides.
Whisk topping once again and pour onto base. Whisk the remaining
yolk and pour over the topping in a circle starting inside moving
out.
Bake at 180° C – 200° C (350° F- 400°F), (Gas Mark 4-6) in the
middle of the oven for 1 hour. Turn off oven and leave cake inside
for at least 1 hour to cool down. Then remove cake and place in cool
area to cool down completely.
Loosen topping from sides of tin with a knife before taking out of
tin.
Best results, if cheesecake is baked the day before it is wanted!
Enjoy.
