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Baked Cheesecake with Crumble Topping
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Eastern Europe is the birthplace of the cheesecake. From there it has been transported right across the world. I have no time for commercial copies with gluey layers of jellied fruit on top. The simpler originals are far more appetising; this one with its crumble topping has a purity which I love. Serve it on its own, or with a compote of autumn fruit.
Serves: 8
Cheesecake can be quite an undertaking for a dessert wine. The wine should be fresh and lemony to cut through the cream, but still take a backseat to the cake.
Typical values per serving:
Energy |
2677.76kJ 640.0kcal |
---|---|
Fat | 33.6g |
Saturated Fat | 15.4g |
Sugars | 34.4g |
Salt | 0.9g |
This recipe was first published in April 2007.
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