Sultana cottage cheese cheesecake

    Sultana cottage cheese cheesecake

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    2hr


    1 person made this

    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.

    Ingredients
    Serves: 12 

    • 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

    Method
    Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

    1. Preheat oven to 170 C / Gas 3. Grease a 23cm springform cake tin with olive oil, and dust with zwieback crumbs.
    2. 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.
    3. 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.
    4. 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.
    5. Bake for 90 minutes. Cool thoroughly before removing from the tin.

    Zwieback

    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.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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