Cheesecake is a special favourite with some members of the family and especially me. My parents lived in post war Germany, where in fact I was born, and one of the food memories they brought back was the baked German style of cheesecake. My 86 year old mother still bakes this as treat. I love it as a cake with coffee in the day or after a meal. It is rich, studded with sultanas and with a complex lemon and vanilla taste. The type made with gelatine, which you can get everywhere as a dessert and are usually the same ones you can buy frozen, are nothing like so delicious.
A simpler lemon baked one is also good and has more followers, it must be said, amongst those without a German connection.
If you have a Polish or other good deli nearby, which sells loose cream cheese or curd cheese, use this as it is the best. If not, and I can't get it anymore, use Philly.
German style Cheesecake
8oz shortcake biscuits
1 & 1/2 oz butter
Make these into a crust by crushing the biscuits- in a food processor is the quickest way, or put them in a plastic bag and bash- and then mixing the crumbs with the melted butter. Spread out into the base of an 8'' loose bottomed tin and chill.
2oz softened butter
3oz castor sugar
1lb Philly cheese - full fat
3 eggs
Rind 1 lemon
Lemon juice - start with half of the lemon
2 tablespoons cornflour
1/4 pint soured cream
4 oz sultanas soaked in 2 tablespoons brandy first
Lemon Cheesecake
A simpler lemon baked one is also good and has more followers, it must be said, amongst those without a German connection.
If you have a Polish or other good deli nearby, which sells loose cream cheese or curd cheese, use this as it is the best. If not, and I can't get it anymore, use Philly.
German style Cheesecake
8oz shortcake biscuits
1 & 1/2 oz butter
Make these into a crust by crushing the biscuits- in a food processor is the quickest way, or put them in a plastic bag and bash- and then mixing the crumbs with the melted butter. Spread out into the base of an 8'' loose bottomed tin and chill.
2oz softened butter
3oz castor sugar
1lb Philly cheese - full fat
3 eggs
Rind 1 lemon
Lemon juice - start with half of the lemon
2 tablespoons cornflour
1/4 pint soured cream
4 oz sultanas soaked in 2 tablespoons brandy first
- Whisk the butter, sugar, cheese and eggs together with an electric whisk or in the processor till smooth.
- Add the rest of the ingredients, sultanas last.
- Taste - this is vital. You may need more lemon, or even a little more sugar. Get the taste right now and the cake will be perfect.
Lemon Cheesecake
You can vary this by using ginger or chocolate digestives for the base.
8 oz shortcake or digestive biscuits
3 oz melted butter
Make into a crust as above and put into the base of an 8'' tin - or a shallower 9/10'' one.
8 oz shortcake or digestive biscuits
3 oz melted butter
Make into a crust as above and put into the base of an 8'' tin - or a shallower 9/10'' one.
400g Philly full fat cheese
3 fl oz lemon juice at least
Rind of a lemon
4/5 tablespoons castor sugar
2 eggs separated
1 teaspoonful plain flour
- Whisk everything together, except the whites which you need to whisk separately till stiff.
- Taste - the most important step. Make sure it is sharply lemony but still deliciously sweet. Add more lemon juice or sugar until you are sure it is right.
- Fold in the stiff whites and mix carefully until the mixture is smooth.
Bake at No 3/4 or equivalent for 45 minutes if using the shallow tin and 1 hour for the smaller size. Turn the oven off and leave it in, door ajar, until cool. Then chill. If the top has cracked, and you care, dust with icing sugar to serve.
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