November 19, 2013

Rich Cream Cheese Cake

For the shortbread:
Flour - 200 gm
Butter - 10 gm
Castor sugar - 70 gm
Egg yolk - 1
salt - 2 gm
Lemon rind of 1

For the filling:
Milk - 250 ml
Castor sugar - 200 gm
Egg yolks - 4
Lemon rind of 1
Salt - 2 gm
Gelatine - 25 gm
Fresh double cream - 450 ml
Cream cheese - 450 gm
Icing sugar - for sprinkling


  • Sieve the flour on to a large plate and dot with butter. 
  • Make a well in the center. Add the sugar, egg yolk, salt and lemon rind.
  • Working from the center outwards, quickly knead all the ingredients to a smooth dough.
  • Shape into a ball and wrap in foil and refrigerate for 2 hours.
  • Preheat the oven to moderately hot 190C.
  • Remove the dough from the refrigerator and roll the shortbread on a floured surface into a thin sheet. 
  • Cut two rounds, 25 cm in diameter. 
  • Place on a greased baking tray and bake for about 10 minutes or till golden.
  • While still warm, cut one round into 12 equal portions and cool on a wire rack along with the other round.
To prepare the filling:
  • Place the milk, sugar, salt, lemon rind and egg yolks in a pan and put it on a double boiler.
  • Heat gently, stirring continuously until smooth and thickened. remove from the heat.
  • Dissolve the gelatine in 45 ml of water over a gentle heat and stir into the custard and keep aside to cool.
  • Whip the cream until thick. When the custard begins to set, stir in the beaten cream cheese. 
  • Then fold in the whipped cream.
  • Line the sides of a spring form cake tin, 25 cm in diameter, with a strip of grease proof paper.
  • Place the uncut round shortbread at the base of the tin.
  • Spoon the cheese filling over it and smoothen the surface.
  • Arrange the sliced shortbread portions on top to form a complete round. 
  • Refrigerate till set.
  • Remove the cheese cake from the tin and carefully peel away the grease proof paper. 
  • Sprinkle sieved icing sugar just before serving.

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