Cheesecake à la Nancy

cheesecake
Can you believe that Fidget would have put gruyere in the cheesecake! Outrageous…

 Cheesecake à la Nancy

cheesecake

This recipe was given to Fidget’s friend Nancy by a lovely little old lady and has been a Rowe favourite ever since. As we are unable to credit the lovely lady (we don’t know her name), chez Rowe we simply call it Nancy’s Cheesecake.

Its quality relies on one key ingredient, not always easy to find: fresh curd cheese. Some might substitute quark, but we think that if you can’t get the right cheese you should make a different cake. If you do find some delicious, fresh, creamy, straight-from-the-deli-counter curd cheese, here’s what to do:

Crumble ½ small pack of digestive biscuits to rough crumbs and mix with 20g melted butter. Use to create the base of your cheesecake by covering the bottom of a lined 24cm Ø loose-bottomed tin and pressing it down. Set aside and prepare the filling.
For this you will need 3 large eggs, 450g fresh curd cheese, 175g caster sugar, 1 vanilla pod and a small pot of sour cream.

Mix the sugar, curd cheese, egg yolks and vanilla seeds (scraped from the pod). Separately, beat the egg whites until stiff, then gently fold into the cheese mixture. Pour into the tin and bake in a pre-heated oven at 200°/gas 5 for 40min. Remove from the oven, pour the sour cream and spread it over the cheesecake, return to the oven for another 5–10min. Remove from the oven and let cool. It tastes even better after 24 hours in the fridge, so if you can, make it a day ahead.

Utterly scrumptious and none of that gruyere nonsense…
So, lovely little old lady from West Hampstead: if you read this, the Rowes adore your cheesecake!