This is a neat cheesecake, most suitable for serving in coffee shops or as an elegant dessert, sliced and served plain or surrounded by a fruit sauce or fresh fruit.
200 g ginger biscuits, crushed
2,5 ml ground cinnamon
butter (to grease the pan)
5 large eggs, separated
30 ml sugar
500 g smooth, plain cottage cheese100 g butter, melted
150 ml sugar
75 ml cornflour
75 ml cake flour
30 ml lemon juice (optional)
5 ml vanilla extract
- Pre-heat the oven to 160 ℃.
- Grease one large loaf tin (2 liter capacity) or two smaller loaf tins (19 cm x 9 cm x 5 cm) generously with butter.
- Mix the crumbs and cinnamon and sprinkle into the tin(s). Shake to allow the crumbs to coat the sides evenly, then turn out the excess onto waxed paper and reserve for the top of the cake if preferred.
- Beat the egg whites until just firm and gradually beat in the 30 ml sugar.
- Add the egg yolks and beat lightly until combined.
- Place all the remaining ingredients in a large bowl and beat very well for 3 to 4 minutes.
- Add the beaten egg mixture and beat in gently fut thoroughly.
- Pour the mixture into the tin(s) allowing at least 10 mm rising space.
- Sprinkle the excess crumbs over the top, if preferred.
- Bake for 50 minutes for the large loaf tin or 35 to 40 minutes for the smaller loaf tins, until set.
- The cake should rise very gradually until set and rounded at the top.
- If the cake rises to fast, turn down the oven temperature to 150 ℃.
- When the cake is firm if tested in the centre with the fingertips, switch off the oven, open the door slightly and place a spoon in the door if necessary.
- Allow to cool in the oven for 1 hour to prevent shrinkage and ensure the best texture.
- Turn the cheesecake out onto a serving platter and serve while still slightly warm or cool, cover and refrigerate until required.
Recipe by Carolié de Koster for the Art Of Cooking Recipe Book p. 611.