Traditional Baked Cheesecake Recipe
Servings: 10 portions
Calories: 331kcal
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.
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Equipment
- 1 mixing bowl
- 1 baking tray
- 1 electric mixer
Ingredients
Dough
- 300 g wheat flour
- 150 g butter unsalted
- 1 teaspoon baking powder
- 3 piece egg yolks
- 50 g powdered sugar
- 1 tablespoon sour cream
- 1 teaspoon vanila sugar
Cream
- 300 g cottage cheese
- 2 tablespoon 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.
Notes
Use a sharp knife to slice the cheesecake into individual pieces. The size of the slices can vary depending on personal preference.
If you have leftover cake bars, store them in an airtight container in the refrigerator for 3-4 days.
Nutrition
Serving: 1grams | Calories: 331kcal | Carbohydrates: 66g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 67mg | Sodium: 280mg | Fiber: 1g | Sugar: 36g
