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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.
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:
This recipe was first published in April 2007.