The traditional baked cheesecake
recipe is rather easy to make and not so complicated as it seems to be. This
recipe is a very basic one. You can vary the cake with different garnish for
different occasions. Varieties include: strawberry, ginger, gooseberry,
chocolate, orange/lemon and even a sparkling wine reduction with your favourite
fresh fruit is a great optional for any occasion.
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Basic Cheesecake
Crust
100 g Nutticrust Biscuits
100g Tennis Biscuits
150g Melted Butter
Filling
150ml Sour Cream
500 g Smooth Cream- or Cottage
cheese
Juice & finely grated
peel of one lemon
50ml Corn flour
2,5ml Vanilla extract
3 Eggs, separated
150ml Castor sugar
Method
Combine the biscuits and crush
fine. Mix with the melted butter and press on bottom of greased spring form
cake pan of 240mm.
Combine sour cream, cream cheese,
vanilla, lemon peel and juice, egg yolks and 60ml of the castor sugar. Mix
well.
Beat egg whites to soft point
stage and gradually beat remaining sugar into egg whites.
Combine the two mixtures by
folding in the whites carefully into the creamed cheese mixture. Pour into the
prepared pan.
Bake in oven at 170 ºC for 55-60
minutes or until golden brown. Switch oven off. Open oven carefully/slowly.
Leave oven door open and leave the cake in oven for at least half an hour. Take
out of oven, run a knife around the edge of the cake and leave till it has
cooled down completely.
Remove spring form around the
cake. Cool down for at least 4 hours and serve on a cake plate with a fruity
jam or wine reduction with fresh fruit.
Garnish: Make a reduction
of 2 cups of rose sparkling wine with 1 cup of caster sugar. Reduce to half.
Use fresh strawberries, gooseberries or conserved ginger peace's and combine
with the cooled down reduction. Serve with the cake.
