Saxon Cheesecake

Sächsischer Käsekuchen. Germany

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • ½lb strong plain flour
  • ½ teaspoon sugar
  • ¼oz fresh yeast
  • ¼ pint warm milk
  • ½ teaspoon salt
  • 1oz butter
  • 3 eggs, separated
  • oz caster sugar
  • lb curd cheese
  • Salt
  • 2oz plain flour
  • oz butter, melted
  • oz raisins
  • Icing sugar


    Make a dough first. Blend together 2½-oz strong flour, the half teaspoon sugar, and the yeast and milk to make a thick batter. Leave the batter in a warm place until frothy, for about twenty minutes. Sift the remaining strong flour and salt, and rub in the l oz butter. Add this flour mixture to the batter, and mix well to give a fairly soft dough. Knead for about ten minutes. Place in a lightly oiled polythene bag and allow to rise until double in size. Turn the dough on to a lightly floured surface and knead. Butter an eight-eight and a half inch loose-bottomed, springform tin (about four pint capacity). Line with the dough.

    For the filling, whisk the egg whites stiffly, gradually adding the caster sugar. Sieve the cheese and add a little of the egg white to it. Fold the mixture into the bulk of the egg whites with a pinch of salt, the flour added a spoonful at a time, the egg yolks, melted butter and raisins. Turn into the tin and bake in the bottom of the oven heated to 350°F, 180°C, gas mark 4 for about three quarters of an hour. Allow to cool, remove from the tin, and dust heavily with icing sugar.