145 Eltham Cheesecake *

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Flour 1 cup 4 oz. 115 grams
Butter ¼ cup 2 oz. 60 grams
Egg yolk 1 1 1
Chilled water tbsp. 1 ½ tbsp. 25 milliliters
Cream cheese ¼ cup 2 oz. 60 grams
Blue vein cheese 2 tbsp. 1 oz. 30 grams
Butter tbsp. ¾ oz 25 grams
Sugar 3 tbsp. oz. 45 grams
Cream 1 tbsp. 1 tbsp. 15 milliliters
Flour 2 tbsp. ½ oz. 15 grams
Large raisins ¼ cup 2 oz. 60 grams
Eggs 2 2 2


Method of Preparation

  1. Weigh or measure all ingredients.
  2. Sieve cheeses.
  3. Separate eggs and whip whites with 1 teaspoon water, ¼ teaspoon salt.
  4. Grease 7-inch sponge tin.
  5. Preheat oven to 400°F.
  6. Sieve flour.

Method of Cookery

  1. Prepare pastry by rubbing butter and flour together. Add yolk and water.
  2. Roll out -inch thick. Line greased sponge tin.
  3. For filling, cream butter and sugar well. Add flour, fruit, egg yolks, and cream.
  4. Add cheeses and mix well.
  5. Fold in whipped whites.
  6. Fill pastry case, smooth surface, and bake 20 minutes at 400°F. If the top browns too rapidly, cover with a piece of brown paper dampened with water. Remove and cool.

*This is a cheat-it isn't a raised pie, but, frankly, it is so good that I felt it should fit in somewhere! Serve it with coffee. It’s delightful.


An acquired taste, so test it first on yourself. I use it in place of a cheeseboard–makes a good change.