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300 ml Single cream; ( 1/2 pint)
175 g Fresh white breadcrumbs;
-(6oz)
550 g Shortcrust pastry; (1 1/4
-lb)
100 g Butter; softened (4oz)
1/2 ts Grated nutmeg
Grated rind of 1 orange and
-1/2 lemon
4 Eggs; whisked together
; (size 3)
Either a little raspberry
-jam for each; or 100g (4oz)
; tart, currants and 3-4
; teaspoons (3-4 x
; 5ml spoon) brandy
Bring the cream to the boil and pour over the breadcrumbs. Leave to soak
for 2 hours.
You can make cheesecakes any size you wish, but remember that the bigger
the tins, the fewer the cheesecakes and the longer the baking time. Roll
out the shortcrust pastry and cut our circles big enough to line your bun
tins. Line the tins with the pastry and chill them while preparing the
filling.
Preheat the oven to 180C, 350F, Gas Mark 4. Beat the softened butter
until it is creamy, and then add the nutmeg and the two rinds. Beat the
butter into the breadcrumbs and cream and mix well. Gradually and lightly,
beat the whisked eggs into the cream mixture.
If you are flavouring the cakes with jam, blob a little into the base of
each tart. If you are using currants and brandy, mix them both lightly into
the cheesecake mixture. Divide the mixture between the cases, and bake in
the upper half of the preheated oven for 40-50 minutes. When they are firm
and a light gold, they are done. Serve them warm.
Yields
1 servings
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