Jewish Life Digital Edition October 2015 | Page 57

ALAN’S BEST KOSHER CHEESECAKE
FILLING
4 large eggs
210g castor sugar
600g cream cheese
1 tablespoon vanilla essence
100ml fresh cream
1 lemon, juice only

BASE

TOPPING

40g toasted pecan nuts
80g Feigel’s ginger nut biscuits
100g Feigel’s whole wheat biscuits
100g butter, melted

5 pieces of Mamala's fudge
100ml cream
½ teaspoon good quality salt

GARNISH: I use strips of caramelised orange peel or crushed peanut brittle
1: Preheat the oven to 180°C. Place a roasting tray in the oven
that is big enough to fit the spring form tin and half fill it
with water. Spray the spring form tin (22cm) with baking
spray and wrap the outside of the tin in a double layer of foil.
Line the inside of the tin with a disk of grease-proof paper.
2: Melt the butter. Blitz all the base ingredients, along with
the butter, in a food processor until it looks like course sand.
Spread evenly over the base of the tin and press down firmly. I use the base of a glass for this. 3: Place all the filling ingredients in a cake mixer and using whisk attachment; beat
it until it is light and completely smooth, about 5 minutes on high. Pour
the filling into the prepared tin 4: Place the cheesecake into the water
bath, taking care not to burn yourself. Turn the oven down to 160°C and
bake for an hour. After an hour, switch off the oven and leave the oven
door slightly open until the cake is completely cool, then refrigerate 5:
When you are ready to serve, remove the cheesecake from the tin. Melt
the fudge & cream together with the salt until it is bubbling nicely, remove from the heat and pour over the cheesecake and garnish. JL