This recipe is a baked cheesecake, Jewish style, as opposed to the heinous wobbly variant, and is a staple of family dinners. My housemates at university would be really disappointed if I came back from a weekend at home without some of this cheesecake, made by my mum.

Ingredients

2 oz melted butter

6 oz digestive biscuits

8 oz cottage cheese (or 7 oz low fat cream cheese)

4 oz caster sugar

3 eggs, separated

1 oz cornflour half a teaspoon vanilla essence

5 oz (small pot) sour cream

Method

1 Process the butter and biscuits and press onto the base of a greased 8in loose-bottomed cake tin.

2 Place the cottage cheese and soft cheese in the processor and mix until blended. Add all the remaining ingredients except the egg whites and process until blended.

3 Whisk the egg whites until stiff and fold them in.

4 Pour on to biscuit base and bake in preheated oven at 150C, 300F or Gas Mark 2 for 1½ hours.

5 Turn off the heat and leave the oven door ajar until the cake is cold.

6 Keep it in the fridge.

How to enter the competition

Do you have your own secret recipe? A family favourite passed on through generations or a dish you learnt from your best friend? If you’d like to share it then send it to us and we’ll consider it for publication. If it arrives before 5pm on May 27, it will automatically be entered for our Reader’s Recipe Exchange competition. Gordon Ramsay will select his five favourites and each winner will receive Waitrose vouchers worth £150 (also redeemable at John Lewis).

Send your favourite family recipes to recipeexchange@thetimes.co.uk or post them online by clicking here.

For full terms and conditions click here

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