(Woolfie Morrison, her husband, was Jewish)

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Madge Morrison's Traditional Jewish Cheesecake

Pastry
250g cake flour
125 g butter
pinch salt
3 tablespoons sugar
1 egg yolk beaten with 2 tablespoons water

Filling:
4 eggs
250g cottage cheese
4 tablespoons sugar.
Grated peel and juice of one lemon
250ml cream
1 tablespoon cake flour.
100g sultanas.
Browned Flaked almonds.

Pastry
Rub butter into sifted flour. Add salt and sugar. Mix to a stiff dough with egg yolk and water. Line a 20cm loose bottomed cake tin (4 cm deep) with foil. Bake blind at 200C for 15min with crumpled foil in centre. Remove foil and continue baking for 10 minutes.

Filling:
Beat together eggs and sugar then add remaining ingredients. Pour into pastry case and bake at 180c for 25minutes. Sprinkle almonds on top and bake for a further 20 minutes. Turn oven off and leave cake to cool in oven .Can freeze but almonds go soft.

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