Walnut cheesecake slice for dessert

Press, 16 July 1986, Page 13

Walnut cheesecake slice for dessert

Alison Hoist’s

Food Facts

This is one of those useful recipes which can be served for dessert the day it is made, then cut into smaller pieces for later use. Or you may prefer to cut the whole slice into small rectangles, and serve a plate of these on a table alongside, for example, a bowl of pears or apples. Whether you cut the pieces large or small, this is an interesting mixture — not too custardy, not too firm — but the right sort of in between balance! 1 cup flour *4 cup brown sugar 75g cold butter 1 250 g package cream cheese

y 4 cup brown sugar 1 large egg ’/z teaspoon vanilla %to % cup chopped walnuts Put the flour, first measure of firmly packed brown sugar and the butter (cut into 9 small cubes) into a food processor and cut the butter, using the metal chopping blade, until mixture is crumbly; or rub butter into flour and sugar in a bowl using a pastry blender or fingers. Press mixture into a 20 x 23 cm pan lined with crossed strips of greaseproof or baking paper. Bake at 180 C for 10 minutes. Without washing the food processor, put into it the cream cheese, broken into four or five evensized pieces, the second measure of sugar, egg and vanilla. Process until smooth (or soften cream cheese in a bowl with a fork, then add remaining Ingredients, and mix until smooth). Pour the cream cheese mixture over the hot, partly cooked base. Sprinkle with the finely chopped walnuts. Bake at 180 C for 20 — 30 minutes or until cream cheese mixture has set in the centre. Cool. Cut into small squares only after mixture has been chilled for 2 to 3 hours.