RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Cheesecake with Walnut Crust - dairy
Evelyn Rose (Jewish Chronicle, UK) claims the New-York-style cheesecakes are big on texture and small on flavor (I disagree, of course), while British ones are great on the filling but with unsatisfactory crusts. So, she combined a pastry from "Fast and Festive Meals for Jewish Holidays," by Marlene Sorosky, with a filling submitted by one of her readers, Ann Minchom. This is from her column of May 14, 1999. I think if I were making this, I would substitute almonds for the walnuts. To my palate, they seem a more appropriate complement to the cheese and are more "Jewish," per se, especially since they grow in Israel. Ruth CHEESECAKE IN A WALNUT CRUST ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Serves 8-10 Keeps 4 days in the fridge. Freezes 3 months. For the crust 3 oz. (75 g) caster [superfine] sugar 4 oz. (125 g) firm butter or margarine 5 oz. (150 g) plain flour 3 oz. (75 g) walnut halves For the filling 8 oz. (225 g) cream cheese 8 oz. (225 g) curd cheese 4 oz. (125 g) butter or reduced-fat spread 3 oz. (75 g) caster sugar 1 teaspoon vanilla extract 5 fl oz. (125 ml) soured cream or Greek yoghurt grated rind of 1 large lemon 2 eggs 2 oz. (50 g) raisins Preheat the oven to gas no. 7 (425° F, 220° C). Lightly oil the inside of an 8 or 8-1/2 -inch (20-22 cm) loose-bottomed flan tin at least 1-1/2 inches (4 cms) deep. To make the crust: cut the fat into roughly 1-inch (2.5 cm) chunks and put in the food processor with the sugar, then pulse until combined. Add the flour and pulse until crumbly. Add the walnuts and process until the mixture is the consistency of coarse sand. With the fingers, press into the bottom and sides of the prepared tin. To make the filling: in an electric mixer (or by hand), beat together the fat, sugar, vanilla and the cheese. Add all the remaining ingredients and beat until smooth. Spoon into the unbaked crust. Bake for 10 minutes, then reduce the heat to gas no. 4 (350° F, 180° C) and bake for a further 20-30 minutes or until the edges are golden and the surface lightly set. Remove to a cooling tray and leave for 20 minutes. Go round the edges of the crust with a sharp knife to loosen it, then remove the side of the tin. Serve warm, at room temperature, or preferably well chilled.
