Semolina cheesecake

Semolina cheesecake

By
From
Encyclopedia of Food and Cookery
Serves
18

Crust

Ingredients

Quantity Ingredient
225g plain flour
pinch salt
90g butter
1 teaspoon caster sugar
1 egg yolk, beaten

Filling

Quantity Ingredient
60g butter
115g caster sugar
2 eggs, separated
1 lemon, zested and juiced
25g ground almonds
250g cottage cheese, sieved
2 tablespoons semolina
60g raisins, chopped

Method

  1. Sift flour and salt into a bowl and rub in butter until mixture resembles fine breadcrumbs. Add sugar and mix to a firm dough with egg yolk. If necessary, add a little water. Roll out on a lightly floured board and line a 20 cm springform tin, pressing the pastry 4 cm up sides of tin. Press down well to remove any air bubbles and trim edges neatly.
  2. To make filling, cream butter and sugar together until light and fluffy. Lightly beat egg yolks with lemon zest and juice, ground almonds, cottage cheese, semolina and raisins. Mix into creamed butter and sugar. Stiffly beat egg whites and fold in. Turn filling into pastry-lined tin and bake in a preheated moderately slow oven for 50–60 minutes or until pastry is golden and filling is set. Remove side of tin and allow cake to cool on base. Chill before serving.
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