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Jewish Recipes
Cheesecake


    8 biscuits
    60 grams butter or margarine
    225 grams cream cheese
    100 grams sugar
    4 eggs, separated
    juice of 1/2 lemon
    50 grams plain flour
    1/2 teaspoon baking powder
    1/4 teaspoon salt

    1. Set the oven to 180 degrees Celsius 350 degrees Fahrenheit.

    2. Place the biscuits in a bag and crush with a rolling pin. Empty the crumbs into a basin.

    3. Melt the butter and pour over the biscuit crumbs. Mix well together and press well into the base of a 23cm cake tin.

    4. Beat the cream cheese with two tablespoons of sugar, egg yolks and lemon juice. Mix in the flour, baking powder and salt.

    5. Whisk the egg whites until they are very stiff. Gradually whisk in the remaining sugar.

    6. Gently fold the mixture into the cheese mixture. Pour over the biscuit base in the cake tin.

    7. Bake for 50-55 minutes until the cake is well risen and brown on top.

    8. Leave to cool before removing the cheesecake from the cake tin.

    Serves 6-8.


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