German Cheesecake Recipe

                              5 oz. carton soured cream

Oven setting           2 oz. sultanas

400ºF; Gas Mark 6     2 oz. candied peel, finely chopped

350ºF; Gas Mark 3     2 egg whites

                             4 oz. castor sugar

Make up pastry and line a Swiss roll tin 7 x 11 x 1 - inch and crimp edges. Cover with foil, then baking beans and bake 'blind' in a hot oven, for 15 minutes. Remove beans and foil and continue baking for 7-10 minutes until pastry is completely cooked.

Sieve cottage cheese. Cream egg yolks and sugar. Stir almonds (or 1 oz. self-raising flour), egg mixture, lemon zest, sourced cream, sultanas and candied peel into cottage cheese. Mix well. Remove pastry case from oven and turn oven to very moderate. Whisk egg whites for lattice topping until they are very stiff. Whisk in half the sugar. Fold in remaining sugar.

Fill pastry case with cottage cheese mixture. Pipe a fine lattice of meringue over the top, using a 1/4-inch plain tube. Return cheesecake to oven and bake for 1 1/2 hours. At the end of this time turn off oven and leave cheesecake for further half an hour. Remove and chill. Serves 8.

Quick Tip

This cheesecake improves with keeping for 2-3 days before eating, it becomes more moist. If you have an electric blender use it instead of sieving for pureeing the cottage cheese.