Polish cheesecake

Name: Polish cheesecake
Cuisine: Polish
Ingredients: 50 g/2 oz/⅓ cup raisins; icing (confectioners’) sugar, for dusting; 10 ml/2 tsp grated lemon rind; 15 ml/1 tbsp cornflour (cornstarch); 15 ml/1 tbsp cornflour (cornstarch); 15 ml/1 tbsp semolina; 500 g/1¼ lb/2¼ cups curd cheese; 2.5 ml/½ tsp vanilla extract; 6 eggs, separated; 150 g/5½ oz/scant ¾ cup caster (superfine) sugar; 100 g/3¾ oz/scant ½ cup butter, softened, plus extra for greasing

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

There are many different versions of cheesecake. Unlike others, this rich, creamy baked version is not made on a biscuit base, but includes raisins and semolina, giving it sweetness and a firm texture. Keep this cheesecake refrigerated for two days, and freeze for up to two months.

Ingredients

100 g/3¾ oz/scant ½ cup butter, softened, plus extra for greasing
500

Europe
Poland
Cake
Vegetarian
Eastern Europe

Method

Preheat the oven to 200°C/400°F/Gas 6. Grease and line the base and sides of a 20cm/8in loose-based cake tin (pan) with baking parchment.
In a large bowl, cream together the curd cheese, butter and vanilla extract.
Put the egg whites into a c