Cheesecake
After I had recovered from the initial shock of discovering that cheesecake was not savoury, when I first went to France in the late Fifties, I have loved cheesecake. As soon as I see a recipe, I scrutinize it minutely. I tend to favour traditional French-style baked versions, although I do prefer biscuit-crumb bases to pastry, providing they are not too sweet or too much in evidence. This recipe is one of the simplest I have among my vast collection, and one of the ones I most enjoy. The mixture appears to be a little soft in the centre at the end of the stated one hour's cooking time, but it firms up as it cools.
INGREDIENTS:
20 G/4 OZ UNSALTED BUTTER 85 G/3 OZ DIGESTIVE BISCUITS, FINELY CRUSHED
550 Gil VI LB GOOD CREAM
CHEESE, SIEVED
150 ML/5 FL OZ SOURED CREAM
175 G/6 OZ CASTER SUGAR
4 EGGS, SIZE 3, SEPARATED GRATED RIND OF 2 ORANGES
ORANGE SAUCE (OPTIONAL):
3 LARGE ORANGES
APPROXIMATELY 150 Gi5 OZ.
CASTER SUGAR
2 TBSP WATER
JUICE OF 1/2 LEMON
TO FINISH:
ICING SUGAR, GROUND CINNAMON AND FRESHLY GRATED NUTMEG, FOR SIFTING
DIRECTIONS:
Set the oven to 160°C/325°F/Gas 3. Line the base and sides of a 25 cm/10 inch loose-based or springform cake tin with greaseproof paper.
In a small saucepan, gently inch the butter. Remove from the heat and stir in the crushed biscuits. Transfer to the cake tin and press firmly into die base and sides to make an even shell.
In a large bowl, beat the cream cheese until smooth, then gradually beat in the soured cream followed by the sugar, egg yolks and orange rind.
In a separate, clean, dry bowl, whisk the egg whites until stiff but not dry. Using a large metal spoon, gently fold into the cheese mixture. Spoon into the cake tin and level the surface. Bake for 1 hour. Leave to cool in the tin.
To make the sauce, thinly pare the rind from the oranges, taking care not to include any white pith. Cut the rind into fine strips and place in a small saucepan with enough cold water to cover. Bring to the boil, then simmer until soft and slightly transparent. Tip into a non-metallic: sieve to drain. In the same saucepan, gently heat the sugar in the water, stirring with a wooden spoon, until dissolved, then stir in the lemon juice, the juice of the oranges and the strips of rind. Simmer for 2 minutes, then pour into a small jug or sauceboat. Leave to cool, then chill lightly.
Liberally sift a mixture of icing sugar, cinnamon and ground nutmeg over the cheesecake and serve with the sauce, if liked.
