Hungarian Cheesecake.
Makes a large one - I do mine in a 9" x 12" traybake tin. Preheat the oven to 180 degrees. You will need:
1 sheet jus rol shortcrust pastry (if you want to make your own, please do)
4 x 180g tubs of Philapdelphia or thereabouts
2 oz flour
3 eggs
10 oz granulated sugar
Large handful of raisins (those with tiny paws, as opposed to my man hands, might like to use two).
Unfurl the pastry into the bottom of the tin, which you may or may not have remembered to grease. It fits quite nicely. If you feel so inclined, you can prick it madly with a fork and blind bake it. Or not, if you don't mind a slightly soggy bottom.
Tip cheese (which should have come out of the fridge a while back) into a mixing bowl. Add eggs and sugar and beat with an electric beater or wooden spoon until smooth. Add flour and mix again. Then stir in raisins, and pour the whole lot on top of your pastry. Bake for around 20-25 minutes, depending on your oven (I usually start checking from around 15). When cooked it should be uniformly golden and firm to the touch. If you have a crap oven like mine, it will be brown round the edges and golden in patches. No matter, it will still taste good. Serve cold. Room temperature cold, not fridge cold.
It is a lot of sugar, yes, but you need it to get the yummy caramelly taste. I made this for some friends who came round for dinner once, and Kate ate so much of it, I ended up giving her the rest to take home. I have never met anyone who doesn't like this. It is not like any other cheesecake I have had anywhere else.