I made this for my mother when she visited me in London in 1971 where I lived in a room in an Indian family's home. It smelled like curry and onions and garlic frying in ghee. The wife was 15 with a long dark braid that fell below her waist. The husband was in his 40s. I was shocked and fascinated. In London, cheesecake is more like souffle.
Ingredients
3 eggs
1/2 lemon
trifle sponges or sponge cake
1 pot double cream (about a cup)
few drops almond essence
1/2 teaspoon vanilla
1 1/4 cup curd cheese or 3/4 lb cottage cheese and 1/2 lb cream cheese well blended
5-6 tablespoons caster sugar (fine sugar)
Directions
Separate eggs, beat curd cheese well into yolks. Add sugar, lemon juice, cream, almond and vanilla.
Line a spring-form pan with sponge cake (or lady fingers)
Beat egg whites to stiff peaks and fold in cheese mixture, add golden raisins (optional), bake at gas mark 4 (about 350) for 45 minutes, then lower for 15 minutes.
Ingredients
3 eggs
1/2 lemon
trifle sponges or sponge cake
1 pot double cream (about a cup)
few drops almond essence
1/2 teaspoon vanilla
1 1/4 cup curd cheese or 3/4 lb cottage cheese and 1/2 lb cream cheese well blended
5-6 tablespoons caster sugar (fine sugar)
Directions
Separate eggs, beat curd cheese well into yolks. Add sugar, lemon juice, cream, almond and vanilla.
Line a spring-form pan with sponge cake (or lady fingers)
Beat egg whites to stiff peaks and fold in cheese mixture, add golden raisins (optional), bake at gas mark 4 (about 350) for 45 minutes, then lower for 15 minutes.