Dorryce Rock’s South African cheesecake

Serves 12 Desserts and puddings

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Method

The Monday Morning Cooking Club sisterhood formed in 2006, intent on collating recipes and stories from the home kitchens of Sydney's Jewish community. Here, we share the member's recipes.

Preheat the oven to 180C/160C F/Gas 4. You will need a deep 3-litre baking dish. To make the cheesecake base, put the biscuits and a pinch of salt in a food processor and process until they resemble breadcrumbs. Add the butter and pulse to combine. Tip the mixture into the base of the baking dish and press it evenly into the base and up the sides.

Using an electric mixer, beat the egg yolks until light and fluffy, adding the sugar gradually. Add the cream cheese one-third at a time, and beat on a high speed to ensure there are no lumps. On a medium speed, slowly add the cream and beat until smooth.

In a separate bowl, whisk the egg whites just until stiff peaks form. Using a spatula or metal spoon, gently fold the egg whites into the cream cheese mixture, one-third at a time, then pour the mixture into the prepared crust. Bake for 45 minutes or until golden brown on top (probably with cracks) but still quite wobbly.

Turn the oven off and leave it to set in the oven for 10 minutes.

Serve at room temperature. To serve, scoop with a large spoon straight from the baking dish to a plate. Chill any leftovers.

Note: This cake can also be made in a lined 26cm springform tin. When completely cool, remove from the tin and slice to serve.

This recipe was taken from the June/July 2020 issue of Food and Travel.

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