Next week will be a Jewish festival called Shavuot. At this time of year, it is traditional to eat dairy foods. So I have re-named this festival "The Cheesecake Festival".
Last night my family and I shared a cheesecake I had baked. It was delicious!!
The recipe is from a book that belonged to my grandmother, first published in 1951, called Jewish Cookery by Leah Leonard.
I've been making this cake for many years with consistently great feedback.
I don't usually include recipes on this blog but this one is so amazingly good, I have decided to share it with you ....
1 packet Marie biscuits
1/4 cup sugar
135 grams softened butter
125 grams cream cheese (I used Philadelphia)
125 grams fresh ricotta cheese
1 cup sugar
2 tablespoons cornflour
Pinch of salt
1 cup sour cream
1 cup milk
1 teaspoon vanilla
To make the crust:
- Put Marie biscuits into a food processor and break down into largish crumbs
- Add the sugar and mix well
- Work in the softened butter until well mixed
- Prepare a spring-form cake tin using baking paper and butter.
- Tip the crumb mix into the cake tin and spread out evenly, pressing the mixture down to a flat smooth crust.
To make the cheese filling:
- Add each ingredient (in the order listed above) slowly into a kitchen mixer, allowing for mixing time in between each one.
- You will end up with a very loose batter.
Pour the batter carefully into the crumb-lined tin.
Bake at 180 degrees C for an hour.
After an hour, turn off the oven but leave the cake in there for another hour to cool.
Once it is out of the oven, it really benefits from a couple of hours in the fridge.
This cake doesn't usually come out looking so great so I often sprinkle some icing sugar over the top to make it look a bit better. Once you cut into it though, it looks (and tastes) divine.
Serve on its own or with some cream or vanilla ice cream.