Jun 202014
 

 

cheesecake2

This was the cheesecake sold in Jewish delis throughout London until the advent of the “modern” cheesecake in the 1990s. The base is made of pastry and the top is covered with a pastry lattice

For the pastry dough

225g/8 oz flour, sifted
175g/6 oz unsalted butter
4 egg yolks
50 g/2 oz caster sugar
1 tablespoon Marsala or sherry
1 teaspoon grated lemon rind
Pinch of salt
Extra flour for sprinkling

For the filling

900 g/2 lb ricotta or sieved cottage cheese
4 tablespoon double cream
100 g/4 oz caster sugar1 tablespoon flour
½ teaspoon salt
1 teaspoon vanilla essence
1 teaspoon grated orange rind
4 egg yolks1 tablespoon sultanas
2 tablespoons candied peel, chopped
2 tablespoon blanched almonds, slivered
1 egg white beaten with 1 tablespoon water

To make the pastry dough, sift the flour and beat in the butter, egg yolks, sugar, Marsala or sherry, lemon rind and salt. Knead the dough into a ball. When it is smooth, wrap it in cling film and refrigerate for at least 30 minutes.

Cut out a piece of baking parchment to fit the base of a 22.5 x 32.5 cm/9 x 13 inch rectangular baking tin with a 5m/2inch high rim. Sprinkle the paper with extra flour. Divide the dough into four equal parts. Return one part to the refrigerator and knead the other three parts together briefly. Roll out the dough to a thickness of 5mm/ ¼ inch on the baking parchment.. Trim off any excess dough and reserve it. Transfer the baking parchment with the rectangle of dough on top to the tin. Roll out half the rest of the dough into a 10-cm/ 4-inch wide strip, and use it to line the rim of the tin, draping it over a floured rolling pin to insert it more easily into the tin. Press the base and sides of the dough together, sealing them so they will hold in the filling.

To make the filling, put the cheese, cream, sugar, flour, salt, vanilla essence, orange rind and yolks into a bowl and beat well until smooth. Stir in the sultanas, candied peel and almonds. Transfer the mixture to the pastry-lined tin and smooth the surface with a palette knife.

Roll out the reserved dough into a rectangle about 25 cm/10 inches by 15 cm/6 inches. Cut it into 1 cm/½ -inch strips. Brush it with the lightly beaten egg white. Arrange the strips in a lattice pattern over the cake. Bake the cake in a preheated moderate oven (180°C, 350°F, Gas 4) for 1¼ hours, or until the crust is golden. Cool the cake in the oven for 1 hour, then cool on a wire rack. Refrigerate for at least 24 hours before serving.

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