Saturday, 17 March 2012
My Divine Cheese Cake
I've made my beloved dew cheesecake, as it's too early for fresh fruit dessert, and this one tastes like ice-cream so I decided it will do as the first spring dessert!
I could say that making it this time round was a bit of an adventure, as electricity decided it was time to start turning itself on and of, just as I was in the middle of baking and whisking egg whites! All in all, though the cake turned out great and tasted delicious as usual, so there's only a small bit left for dessert tomorrow. Guess that's good? ;-)
To make a big cheese cake you need:
For the base:
2 large cups of flour
0.5 large cup of sugar
2 egg yokes
1 whole egg
2 teaspoons of baking powder
0.5 tub of margarine (125 g)
Mix all ingredients and knead until smooth. Then put it in the fridge for 30 minutes.
1 kilo of smooth and creamy cottage cheese
1 large cup of sugar
0.5 large cup of cooking oil
2 large cups of milk (0.5 litre)
1 pack of vanilla pudding mix
4 egg yokes
2 packs of vanilla sugar
Mix all ingredients with a mixer until they combine into a smooth mixture. It will be very runny, but this is what we want.
Line baking tray with silver paper or baking paper, and make sure the sides are covered, in order not to let the cheese mix leak. Take the base mix out of the fridge and place it on a baking tray (I use a large, round base - 24 cm in diameter). Make the base smooth and equal, you can prick it all over with a for to prevent it from getting 'humpy". Pour the cheese mix on top and place it in the oven pre-heated to 150C (I bake it in a fan oven). Bake for about 60-75 minutes - until it's getting golden on top. It will still be "shaky" at that point, but that's OK. When the top begins to turn golden prepare the meringue.
6 egg whites
1 large cup of sugar
Whisk the whites until smooth and stiff (so as you can turn the pan upside-down and the mixture inside won't move). Keep on whisking and gradually add sugar. When all sugar is added and the mixture is smooth and stiff place it on top of the cake and bake it all until the meringue is golden (otherwise you won't get the dew).
Take the cake out, wait until it cools down and taste it! When it's properly cool, sugar dew should be dripping off the meringue while cutting. I dare say its absolutely divine!