There are many different versions of cheesecake. Unlike others, this rich, creamy baked version is not made on a biscuit base,but includes raisins and semolina,giving it sweetness and a firm texture. Keep this cheesecake refrigerated for two days, and freeze for up to two months.

Serves 6-8

1/2 cup butter, softened, plus extra for greasing

2 1/4 cups curd cheese

1/2 tsp vanilla extract

6 eggs, separated

3/4 cup superfine sugar

2 tsp grated lemon rind

1 tbsp cornstarch

1 tbsp semolina

1/3 cup raisins

confectioners sugar, for dusting

1. Preheat the oven to 400 F. Grease and line the base and sides of a 8in loose-based cake pan with baking parchment.

2. In a large bowl, cream together the curd cheese, butter and vanilla extract.

3. Put the egg whites into a clean, grease free bowl and add 1 tbsp sugar. Whisk until the whites form stiff peaks.

4.Whisk the egg yolks with the remaining sugar until thick and creamy. Add to the cheese mixture with the lemon rind, and stir to combine.

5. Gently fold in the egg whites, then fold in the cornstarch, semolina and raisins.

6. Transfer to the lined pan and bake for 1 hour, or until the cake is set and golden brown.

7. Leave to cool in the pan. Remove the sides of the pan and papers, then dust with powder sugar and serve.


You can leave comments on this post but not trackbacks. Follow recent comments using this Comments Feed.