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My Best Recipe

Savory Cheesecake From England

May 16, 1985

"I got this recipe several years ago in England when I had some of this," Mrs. A. Streeter writes. "I always make a circle of finely sliced cucumber around the center of the top and sprinkle the peanuts all over them."

SAVORY CHEESECAKE

9 tablespoons butter or margarine

1/4 pound cream crackers or cream-filled cookies, crushed

1/4 teaspoon salt

1/4 teaspoon celery salt

1/8 teaspoon black pepper

1/8 teaspoon cayenne pepper

2 eggs, separated

12 ounces Gruyere, Cheddar or Gouda cheese, shredded

5 tablespoons whole milk or whipping cream

Chopped peanuts

Sliced cucumber

Melt 3 tablespoons butter. Mix with cracker crumbs. Press mixture around sides and base of deep, round 8-inch cake pan. Cream remaining 6 tablespoons butter with salt, celery salt, black pepper and cayenne. Stir in egg yolks, cheese and milk.

Beat egg whites until stiff but not dry. Fold into butter mixture. Spoon mixture into crust and bake at 300 degrees about 1 hour or until firm. Serve hot or cold. Garnish with sliced cucumber and sprinkle with peanuts. Makes about 6 servings.

--MRS. A. STREETER

Irvine

The Times pays $10 for readers' recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe and include your name, telephone number and address. Recipes become the property of The Times and will not be returned. Allow three weeks for payment after publication.

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