| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 150 |
g |
Cookies; (1.25 cups of crumbs) |
| 1/4 |
c |
Chopped walnuts/pecans |
| 100 |
g |
Unsalted butter |
| 1 |
pn |
Cinammon and/or ginger; (optional) |
| 500 |
g |
Cream cheese; (5% fat) |
| 1/2 |
c |
Plain yoghurt; (1.5% fat) |
| 3/4 |
c |
Sugar |
| 2 |
tb |
Flour |
| 2 |
|
Eggs; (separated) |
|
|
Lemon rind & vanilla to taste |
| 1 1/2 |
c |
Plain yoghurt; (1.5% fat) |
| 3 |
tb |
Sugar |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
CRUST
FILLING
TOPPING
This recipe was printed in the Jerusalem Post about 4 years ago. There was
also a full fat recipe but a friend tried it and it was just too rich to
really have fun with. It does take a bit of time to make but if you do
other things in between it is well worth the time and effort.
Crust: Preheat oven to 160°C. Crush cookies. Chop nuts. Melt butter. Mix
well. Lightly grease a 23cm pan. Press mix on bottom and 2.5 cm up sides.
Bake for 10 mins. Allow to cool.
Filling:
Beat cheese and yoghurt together on slow speed. Gradually beat in sugar.
Beat in egg yolks, flour and lemon rind. Stir in vanilla. In a small bowl
beat egg whites till stiff. Fold into mix. Pour carefully into cooled
crust. Bake for 45 minutes or till firm in centre. Remove from oven and
cool for 15 minutes. Raise oven to 200°C.
Topping:
Pour off all water from yoghurt. Mix all ingredients together. Pour onto
cooled cake avoiding the crust. Bake for 7 mins or till topping has firmed.
Remove from oven and cool to room temperature. Refrigerate for at least 2
hours before serving.
Posted to JEWISH-FOOD digest by Melissa Shenker <melissa@spl.co.il> on Apr
22, 1998
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