Cheesecake – Jewish style
Some cheesecakes are set with gelatin and have smooth, jelly-like texture. This cheesecake is baked and sets due to its whipped egg. When chilled it has an appealing dry, soft, crumbly texture. I use the soft cheese bought in tubs. These were light soft cheese; full fat soft cheese and marscapone. Ricotta is one to try but the recipe below is already perfect. Most of these cheeses cost the same (£4.00 a kilo).
For comparison with bought cheesecake the recipe cost is £5.02 or 16 slices at £0.31p. However this style of cheesecake is rarely found. The cooked weight is 1140g making a cost of £4.40 a kilo. That price is from 2010 when a pint of milk was £0.45 and fillet steak was £25 a kilo.
- 8 crushed digestive biscuits £0.40. No need for butter in this recipe!
- 175g (caster) sugar cost £0.25
- 3 eggs (£0.75)
- 675 g soft cream cheese (£2.76 for 750g 3 tubs of Tesco Full fat soft cheese)
- 3 tablespoons of plain flour £0.01
- Pinch of salt + 1 teaspoon lemon juice + 1 teaspoon vanilla extract £0.25
- 150ml double cream £0.60
- Cooking cost £0.50
- Warm the oven to 185 degrees C
- Generously grease the inside of a loose-bottom 9 inch cake tin / springbase tin. Layer the bottom with the biscuit crumbs and press down.
- Beat together the eggs and sugar until creamy (pic)
- Beat together the cheese, flour, salt, lemon juice and cream in a separate bowl (pic)
- Beat the two lots together and pour the mixture onto the biscuit base
- Bake for 40 – 50 minutes on the middle shelf at 185 degrees C. The cake should rise to the top of the tin and go brown on top. There will not be much wobble in the centre.
- Turn off the heat and leave the cake in the oven to cool. It will flatten to half its height. Although it’s delicious warm, place in the fridge for 1-2 hours to get more texture.
- Run a knife round the inside of the tin and press the cheesecake up through the rim.
- You can use slices of sponge cake instead of biscuit
- You can use other cream cheeses such as curd cheese