English cheese pie from The Joy of Cheesecake (page 175) by Dana Bovbjerg and Jeremy Iggers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on November 23, 2019

    I liked the basic concept of this recipe (cottage cheese-based cheesecake baked in a pie crust), but I thought there were some issues with the recipe as written that need fixing. The recipe calls for a crust made with 2 cups of flour and 7 tbsp of butter+shortening for a 9-inch pie plate - this makes a lot of pastry for that size plate. Since the cheese filling is also very rich, it made for a very rich dish. The crust was also on the tough/sturdy side, probably because of the relatively high ratio of flour to fat - on the plus side, the filling didn't leak through! I really liked the cheese custard when eaten warm or at room temperature - very good flavor and a nice texture. It wasn't good when eaten cold, however, since it left a greasy feeling in the mouth - definitely warm it up! Since the filling is so rich, it'd be nice to try making it with a lighter crust or with no crust at all.

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