Jewish Shauvout Cheesecake

 I prepared my famous and most delicious Jewish Shauvout Cheesecake. 

So what cheesecake are you making or any cheese dish?  

Base:
1 packet Tennis biscuits
125g margarine/butter, melted
1 tsp sugar

Filling:
2 x tubs (250g tubs) smooth cream cheese
125ml cream
2 eggs
3/4 cup sugar
1 TBL Maizena (cornflour)
1 TBL Custard Powder

this For later use

 

Method:
Preheat the oven to 180C (350F).
Make a thin base by crushing the Tennis biscuits and sugar (optional) and adding the melted butter.
Press firmly into a small, well-greased spring form tin (8″) or Corning dish of the same size. Place in refrigerator whilst making the filling.

Beat eggs and sugar until almost white and light. Add all other ingredients and beat well. The mixture is runny.
Pour over biscuit base and place into the oven at 180C for 20 minutes, then turn off your oven, leaving the cake inside for an hour. DO NOT OPEN OVEN.

Enjoy

Prepared, tried, and tested Hannah Frank Witt

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