Baked Cheesecake or the Original Jewish Cheesecake
Making cheesecake has always intimidated me so it was only later in my life that I mustered up the courage to bake one. I went through various cookbooks and the length of the recipes would always put me off.
The question is always….baked or fridge cheesecake. I think it’s split down the middle to who likes what.
Then I had a few recipes that sagged in the middle, also not good and my search continued until……. one day, a Jewish friend of mine came to my rescue and gave me this easy throw-together version. She swore by it and told me this is “the original Jewish cheesecake recipe”. I was not going to pick an argument with someone that has just given me the answer to my search so I decided to give it a try.
My verdict – she is right!!!!! It is the cheesiest, crumbliest and most delicious cheesecake I have ever had and I have made this for hundreds of people(I cater) and the responses are always overwhelming.
Make a biscuit base in a spring form pan (try chocolate, ginger or coconut)
1 pkt biscuits
2 Tbs butter
1 Tbs maple, or golden syrup
Pulse biscuits in food processor.
Melt butter and syrup and mix with biscuits.
Press into bottom of spring form pan
2 x 250 creamed cottage cheese(Or cream cheese)
1 tin condensed milk
125 ml cream
3 eggs, separated
juice of 1 lemon
Preheat oven to 180 C.Mix everything together with a whisk and fold in beaten egg whites.
Pour into prepared pan and bake for 25 minutes, switch the oven off and let it cool in there!!!!
Please do not worry if cheesecakes are still wobbly after cooking time, leave it, it will settle. Do not bake any longer.