Hot Curd Cheesecake recipe
information
This traditional cake has a yeasty pastry base and is baked in a rectangular tin. Because the cheese layer is thin, the flavour is much more concentrated than the familiar deep cheesecakes.
ingredients
yeast dough for 2 rectangular cake tins 21 x 30 x 3 cm (8 x l2 x 1 1/2 in)
100 ml (4 fl oz) double cream
50 g (2 oz) caster sugar
375 g (13 oz) curd cheese, sieved
2 eggs
pinch salt
5 g (1 tsp) lemon zest
65 g (2 1/2 oz) raisins
25 g (1 oz) melted butter, cooled
100 ml (4 fl oz) double cream
50 g (2 oz) caster sugar
375 g (13 oz) curd cheese, sieved
2 eggs
pinch salt
5 g (1 tsp) lemon zest
65 g (2 1/2 oz) raisins
25 g (1 oz) melted butter, cooled
method
1. Prepare the dough and line the tins. Leave to rise a second time while you prepare the filling.
2. Mix the filling by hand. Stir the cream and caster sugar into the cheese.
3. Mix in the lightly beaten eggs one at a time, the salt and lemon zest, and, lastly the raisins.
4. Divide the filling evenly between the two tins and smooth out.
5. Trickle the butter over both surfaces and bake in the heated oven at 200°C (400°F) Gas 6 till risen and golden, about 35 minutes.
6. Cut in slices to serve.
This will keep fresh for 2 days. Freeze while still slightly warm, wrapped in aluminium foil.
2. Mix the filling by hand. Stir the cream and caster sugar into the cheese.
3. Mix in the lightly beaten eggs one at a time, the salt and lemon zest, and, lastly the raisins.
4. Divide the filling evenly between the two tins and smooth out.
5. Trickle the butter over both surfaces and bake in the heated oven at 200°C (400°F) Gas 6 till risen and golden, about 35 minutes.
6. Cut in slices to serve.
This will keep fresh for 2 days. Freeze while still slightly warm, wrapped in aluminium foil.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
