There are two basic kinds of cooked cheesecake: the continental style and, my favourite, the American cooked type. To serve 6-8 use a
You can use any kind of soft white cheese to make both kinds: the flavour will not be quite as rich and creamy with the low-fat cheeses but still very pleasant. Cottage cheese should be sieved before using. Quark, a low-fat skimmed mild soft cheese, also works well. Medium-fat Ricotta cheese is another traditional cheesecake ingredient. If you want to make a continental-style cheesecake, use the same amounts of curd cheese, sugar and eggs as below but omit the cream and fold in a handful of sultanas, then bake as below.
After baking, remove from the oven but leave the cake in the tin until completely cool, then using a knife to loosen the edges gently remove the base and sides. Dust the top with icing sugar just before serving. The higher you hold the sieve above the cheesecake the more delicate the layer of sugar.
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