About this recipe:This sultana cheesecake recipe is uniquely rich and delicious. The hint of lemon lifts the flavour of the cheesecake filling, which is made with cottage cheese instead of cream cheese.
170g zwieback toasts, crushed
50g finely chopped almonds
200g caster sugar
4 tablespoons olive oil
680g cottage cheese, creamed
4 tablespoons sifted plain flour
1/8 teaspoon salt
6 eggs, separated
250ml soured cream
1 tablespoon grated lemon zest
4 tablespoons fresh lemon juice
8 tablespoons sultanas
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Method Prep:30min › Cook:1hr30min › Ready in:2hr
Preheat oven to 170 C / Gas 3. Grease a 23cm springform cake tin with olive oil, and dust with zwieback crumbs.
In a large bowl, combine remaining zwieback crumbs, 4 tablespoons caster sugar, almonds and olive oil. Press into the bottom of the prepared tin. Bake for 7 minutes. Cool.
Process cottage cheese in food processor until smooth, or press through a fine sieve. In a mixing bowl, combine cottage cheese, 100g caster sugar, flour, salt, egg yolks, soured cream, lemon zest and juice. Beat at medium speed, scraping the bowl often, until smooth and well blended.
In a clean mixing bowl, beat the egg whites until foamy. Gradually add the remaining 4 tablespoons caster sugar, and continue beating until stiff peaks form. Fold into the cheese mixture. Fold in the sultanas. Spread batter evenly over the prepared base.
Bake for 90 minutes. Cool thoroughly before removing from the tin.
Zwieback, which means 'twice-baked', are crispy and slightly sweetened packaged toasts. You can find them in European sections of larger supermarkets, or in specialty shops.