Joyce, I haven't made this since I left South Africa nine years ago. I see that
it's an imprecise recipe. Although it looks similar to the one I make now, I
remember that it wasn't that heavy, maybe because it doesn't have the sour
cream topping. I remember my colleagues raving about a cheesecake, when we went
out for lunch and I tasted it, I said, "But this is the one I make!" Needless
to say, everyone got the recipe from me and made their own after that, much
cheaper!In SA most people made a dough crust as opposed to a cookie one. Hope
this turns out OK!!
Do you have the recipe for the pyramid cheesecake, with the layers of whole
cookies that you turn up to make a triangular log, and then cover with
chocolate? That is a great one, delicious and looks wonderful. Sorry, I'm
rambling.
Dough: Cream together 4 oz. butter and one cup sugar. Add one egg, 2 cups flour
and 1 tsp. baking powder, slightly heaped. It makes a very soft dough. Pat into
two 8 inch pie pans. If there is leftover dough, make strips across the tops of
the cheesecakes after the filling is in the pie pans.
Filling: Beat together 750 g (3 bricks) of cream cheese (1 1/2 lbs.) with half
cup sugar, 2 eggs, 1 tsp. custard powder, 1/2 tsp. vanilla and a pinch of salt.
Spoon into pie plates. Bake at 400 degrees for about 30 min.