In memory of childhood, today we will make a traditional baked cheesecake recipe, as our grandmothers did to us and I remember they were very delicious. It will be based on the dough with butter, over which we put a layer of cream cheese with raisins and on top a sweet egg white foam.

It is not a difficult recipe but we have to make a dough, which scares a lot of people, but you will see that it is quite easy to make.

Let’s Start With Some Basic Ingredients

Traditional Baked Cheesecake Recipe-Ingredients

Because our traditional baked cheesecake recipe will have three layers, I will show you the ingredients separately for each level.

Ingredients From the Dough

I chose to make a simple dough from 300 g of wheat flour and 150 g of unsalted butter, to which we will add three egg yolks, a sachet of vanilla sugar, a tablespoon of sour cream, powdered sugar about 50 g and a sachet of baking powder.

Second Layer

The second layer of the cake will be cream of fresh cottage cheese, about 300 g, to which we will add two tablespoons of semolina, two eggs, 150 g of powdered sugar, 50 g of raisins and grated peel of a lemon. I soaked the raisins in a little warm water and if you want you can add two drops of rum essence.

Traditional Baked Cheesecake Recipe-Soaked Raisins

And the Top

On top we will spread a foam from three egg whites in which we will put 150 g of sugar, you will see that it will look very good.

How to Make the Traditional Baked Cheesecake Recipe?

We take them one by one and start making the dough. For this, we will sift the wheat flour in a mixing bowl, in which we will put the cold unsalted butter and the baking powder.

Traditional Baked Cheesecake Recipe-Wheat Flour and Butter in the Mixing Bowl

We will knead lightly so that the butter crumbles completely and we will not feel whole pieces of butter in the flour.

Traditional Baked Cheesecake Recipe-Mixed Wheat Flour and Butter in the Mixing Bowl

Now add the rest of the ingredients, the sugar, vanilla sugar and sour cream. We will also use only the egg yolks, we leave the egg whites at the end.

Traditional Baked Cheesecake Recipe-Mixed Wheat Flour and Butter, Egg Yolks, Sugar and Sour Cream in the Mixing Bowl

Knead all the ingredients by hand until you get a homogeneous dough. Do not knead too much, only about 3-4 minutes and the dough is ready.

Traditional Baked Cheesecake Recipe-Dough in the Bowl

Put the dough on the work table, over which we sprinkled the flour beforehand, and spread it with a rolling pin to the size of the baking tray in which we will bake the cake, my tray size is 37x25x5.3 cm.

Traditional Baked Cheesecake Recipe-Dough Spread With the Rolling Pin

Take a baking tray, I have a rectangular one, cover it with baking paper and put the dough spread in it. Bake in a hot oven at 160 degrees for about 10-15 minutes.

Traditional Baked Cheesecake Recipe-Dough Spread in Baking Tray

While the dough is baking in the oven, make the cottage cheese cream. Put in the mixing bowl the cottage cheese with the egg yolks, semolina, lemon peel, sugar and raisins.

Traditional Baked Cheesecake Recipe-Cottage Cheese, Egg Yolks, Semolina, Sugar and Raisins in the Bowl

Mix everything with an electric mixer or a whisk (I used a fork) until the ingredients are homogeneous.

Traditional Baked Cheesecake Recipe-Mixed Cottage Cheese With the Ingredients

In another bowl, beat the egg whites of the two eggs with the electric mixer, until we obtain a light foam, which we then mix with the cream cheese.

Traditional Baked Cheesecake Recipe-Beaten Egg Whites on Mixed Cottage Cheese

I lightly mixed the egg white foam into the cheese, so I got the cream cheese filling which will be the second layer of the cake.

Traditional Baked Cheesecake Recipe-Mixed Cottage Cheese With the Egg Whites

Spread this cream cheese over the pre-baked dough, and put it in the oven for ten minutes, this time at 140 degrees.

Traditional Baked Cheesecake Recipe-Mixed Cottage Cheese on the Dough

Now we can do the third level, for this, we mix in a bowl the first three egg whites put aside with sugar until we get a hard foam.

Traditional Baked Cheesecake Recipe-Beaten Egg Whites With Electric Mixer

We spread this foam over the cream cheese and bake it for another 20 minutes, but at a temperature of 120 degrees this time.

Traditional Baked Cheesecake Recipe-Egg White Foam on the Top of Cake

If the foam has a slightly golden-yellow colour, our dessert is ready and we can take it out of the oven.

Traditional Baked Cheesecake Recipe-Ready to Serve

This was the traditional baked cheesecake recipe, which, after leaving it to cool, can be cut and served.

Serving the Dessert

Serve at room temperature, cut into cubes, on a plate or plate, it is delicious. I still tasted it warm and it was especially good.

Traditional Baked Cheesecake Recipe-Served on Plate

If you liked the recipe and want other cheese-based dessert recipes, I recommend the following:

Traditional Baked Cheesecake Recipe-Served on Plate

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Traditional Baked Cheesecake Recipe-Served on Plate

Traditional Baked Cheesecake Recipe

Course: Dessert
Cuisine: Hungarian, Transylvanian
Diet: Kosher, Low Salt, Vegetarian
Keyword: baked cheesecake, baked cheesecake recipe, traditional baked cheesecake, traditional baked cheesecake recipe
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10 portions
Author: Timea
In memory of childhood, today we will make a traditional baked cheesecake recipe, as our grandmothers did to us and I remember they were very delicious. It will be based on the dough with butter, over which we put a layer of cream cheese with raisins and on top a sweet egg white foam.
Print Recipe

Ingredients

Dough

  • 300 g wheat flour
  • 150 g butter unsalted
  • 1 sachet baking powder
  • 3 piece egg yolks
  • 50 g powdered sugar
  • 1 tbsp sour cream
  • 1 sachet vanila sugar

Cream

  • 300 g cottage cheese
  • 2 tbsp semolina
  • 50 g raisins
  • 150 g powdered sugar
  • 1 piece lemon zest
  • 2 pieces eggs

Foam

  • 3 pieces egg whites
  • 150 g sugar

Instructions

  • Sift the wheat flour in a mixing bowl, in which we will put the cold unsalted butter and the baking powder. Knead lightly so that the butter crumbles completely and we will not feel whole pieces of butter in the flour. Add the rest of the ingredients, the sugar, vanilla sugar, egg yolks and sour cream. Knead all the ingredients by hand 3-4 minutes until you get a homogeneous dough. Put the dough on the work table, over which we sprinkled the flour beforehand, and spread it with a rolling pin to the size of the baking tray in which we will bake the cake
  • Put in the mixing bowl the cottage cheese with the egg yolks, semolina, lemon peel, sugar and raisins. Mix everything with an electric mixer or a whisk (I used a fork) until the ingredients are homogeneous. In another bowl, beat the egg whites of the two eggs with the electric mixer, until we obtain a light foam, which we then mix with the cream cheese.
  • Mix in a bowl the first three egg whites put aside, with sugar, until we get a hard foam.
  • Take a baking tray, cover it with baking paper and put the dough spread in it. Bake in a hot oven at 160 degrees for about 10-15 minutes. Spread the cream cheese over the pre-baked dough, and put it in the oven for ten minutes, this time at 140 degrees. Spread the foam over the cream cheese and bake it for another 20 minutes but at a temperature of 120 degrees. If the foam has a slightly golden-yellow color, our dessert is ready and we can take it out of the oven.
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