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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."


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.



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