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Crust
200 gram packet short-cake biscuits
2 tablespoons sugar
100 grams melted butter
Filling
500 grams smooth cream or cottage cheese
125 grams castor sugar
2 eggs, separated
half a cup sour cream
2 tablespoons cake or all-purpose flour
1-teaspoon vanilla essence
1 teaspoon finely grated lemon peel
Topping
420 grams blueberries in syrup or 420 gram bottle of redcurrants in syrup
1 teaspoon lemon juice
2 tablespoons corn flour
1 teaspoon sugar
Making the crust
1. Place the biscuits in a food processor and process until fine, or place between sheets of wax paper and crush with a rolling pin until fine
2. Mix sugar in sugar and gradually blend in the melted butter until it’s fully absorbed by the crumbs
3. Cover the base and sides of a well-greased flan dish with the mixture, pressing it firmly.
4. Refrigerate for 2 hours
Making the filling
1. Blend the cottage cheese or smooth cream with sugar and the egg yolk, one at a time
2. Stir in the flour, vanilla essence and lemon peel, then beat thoroughly until the mixture is smooth and glossy.
3. Whisk the egg whites until stiff, but not dry and fold them carefully into the cheese/cream mixture using a metal spoon.
4. Spoon the filling into the chilled crumb case 5. Bake at 180 degrees Celsius for one hour.
6. Leave to cool at room temperature.
Making the topping
1. Place the berries in a saucepan with their juice
2. Add lemon juice and corn flour, stir until smooth
3. Bring to boil over gentle heat
4. Continue cooking until the mixture boils, thickens and clears, stirring constantly
5. Add sugar
6. Allow the topping to cool slightly before you spread it over the cheesecake
7.Chill well before serving
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