I love to cook but I have a terrible habit of not reading recipes properly. This potato cheesecake is a case in point. Not only did I read it as potato pie, I also assumed it was savory! All I can say is, its been a long week, and my enthusiasm for a potato based pie got the better of me.
I came across this recipe when reading about seasonal traditions associated with harvest and August. I like the idea of celebrating and giving thanks for this year’s crops. Although it has been a tough year as many of my crops have failed – peas, and broad beans in particular, or are very far behind due to the cold dry weather, the potato crop has been relatively successful. I planted a short row of Swift 1st early, which proved to be lovely steamed or roasted. The potatoes in this recipe were gifted from my friend’s mum and dad – who appropriately live in Lincolnshire.
So this little cheesecake/pie was made to give thanks for all the vegetables that I have successfully grown, and hopefully will continue to grow, as well as to all the home-grown fruit and vegetables people have shared with me. Many thanks xx
- Short crust pastry to cover 8 inch flan tin
- 8 oz hot potatoes
- pinch of nutmeg
- 4 oz soft butter
- 3 oz castor sugar
- 2 eggs beaten
- Grated rind and juice of a lemon
Boil potatoes and put to one side. Heat oven to 200 C / 180 C fan. Sieve potatoes into bowl, add to this the butter, lemon juice and rind, sugar, and beaten eggs. Mix ingredients together until forms a batter like constancy. The recipe originally called for 4 oz of sugar, and I reduced it to 3 oz – I would be tempted to reduce it further as it was still quite sweet. Line an 8 inch flan dish with rolled out shortcrust pastry, pierce base with a fork, and pour in the mixture. Cook for 15-20 minutes or until the batter is set. Serve this lovely lemony cheesecake with cream, or creme fresh