Food For Thought Cheese Cake

Press, Volume CV, Issue 31003, 8 March 1966, Page 2

Food For Thought Cheese Cake

[By

ALAN TREMAIN]

I have given you several recipes for cheese cakes during the last two years, but this one struck me as being both simple and tasty.

Ingredients: 4oz of digestive biscuits 2oz of sugar i teaspoon of cinnamon 2oz of melted butter. Method: Crush the biscuits and add the sugar and cinnamon. Stir in the butter and press three-quarters of the mixture into the bottom of an eight-inch cake tin with a loose base. FILLING Ingredients: lib of cream or cottage cheese Pinch of salt 1 teaspoon of lemon juice 2 eggs 3oz of sugar J pint of spur cream Few drops of vanilla essence. Method: Cream the cheese with the salt and lemon juice (sieve the cheese before using). Whisk the eggs and two ounces of the sugar until

thick and creamy, mix a third at a time into the cheese mixture and beat well. Pour into the tin on top of the base and bake at 375 deg. F. for 20 minutes. Blend the sour cream with the rest of the sugar and vanilla essence. Pour over the cheese cake and sprinkle with the rest of the crumbs. Raise the heat to 475 deg. F. and bake for a further 10 to 15 minutes. When cool, place in the refrigerator for several hours. Remove one hour before serving. Serves eight.