Lithuanian Baked Cheesecake
A healthier protein-rich version of the standard cheesecake.
- 6 tbsp sugar
- 4 eggs
- 4 tbsp semolina
- 0.5 cup of milk
- 3 tbsp butter plus extra for greasing
- 500g curd cheese
- 5 crushed digestive biscuits
- 1tsp vanilla extract
Level of difficulty Average
Preparation time 20mins
Cooking time 35mins
Cost Budget Friendly
Place semolina in a small bowl, pour in the milk, give everything a stir and leave for approx. 30 mins.
Grease your springform cake tin (9 inch) with butter, and sprinkle the ground digestive biscuits at the bottom. The biscuits are meant to make a thin layer to prevent the actual cheesecake sticking to the tin.
Seperate the eggs. Yolks go in one bowl and whites in another.
Combine the yolks with sugar using a mixer and then add the curd cheese, semolina with milk and vanilla extract. Combine everything together.
Beat the egg whites until stiff and add to the cheesecake mixture. Carefully fold the egg whites in to the mixture.
Pour the whole cheesecake mixture in to your greased cake tin and place in a preheated oven at 190 degrees c. Bake for approx. 30-40mins.
Take the baked cheesecake out of the oven and allow to rest for half an hour.
Serve with creme fraiche and/or strawberry preserve. This cheesecake can be reheated in a microwave.
Can be eaten hot or cold, traditionally this cheesecake is eaten warm with creme fraiche or strawberry preserve.
You can also add raisins, bananas, chocolate etc. to the cheesecake mixture before baking, always turns out great!
Curd cheese can be found in every Polish, Lithuanian, Russian shop and in the refrigerated Polish section in Tesco and Asda.
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