My Nan always used to make this when I was a youngster. Although I was not too keen on it at first, probably because of the dried fruit in it, but tastes change and I came to love this rich traditional cheesecake. Its a while since we have had it so I thought I would re-acquaint myself with this old favourite. My Nan used to get the curd cheese off of a stall on Lincoln Market, along with the roasted peanuts and other goodies.
8 oz shortcrust pastry
12 oz soft curd cheese
2 oz softened butter
3 oz caster sugar
2 tablespoons single cream
1 tablespoon brandy
pinch ground mixed spice
2 oz stoned raisins or currants or some of each if you so choose
You need an 8 inch flan tin which needs to be lined with the shortcrust pastry. Prick the base of the pastry case with a fork (this stops the pastry from rising up and distorting the base)[or bake blind by adding baking beans on a piece of foil or greasproof paper) and bake in oven at 350 degrees F/180 degrees C or gas Mark 4 for approximately 20 minutes. Leave to cool
If using the baking beans don't forget to remove once the pastry case is cool.
Beat the curd cheese with the butter and sugar, eggs, cream, brandy and spice until smoooth and there are no solids in the mix. Stir in the dried fruit of your choice.
Put into the pastry case and bake at 325 degrees F/160 degrees C or Gas Mark 3 for approximately 40 minutes.
[You can also do individual tartlet cases wherein they need only be baked for 10 minutes and when filled with the cheesecake mix 25 minutes.]