Lemon Zest Cheesecake with a twist of Hazelnut Frangelico recipe
Ingredients:
- 500g soft Russian cheese “tvorog” (use german Quark or italian Ricotta as substitute)
- 3-4 table spoons of soured cream “smetana” (creme fraiche)
- 2 table spoons of semolina
- 2-3 eggs
- 3 table spoons of sugar
- 1 tea spoon of vanilla sugar
- 50g sultanas or raisins
- 1 tea spoon of coconut oil or butter to oil the baking tray
- 1/2 lemon (for juicing and zest)
- 2 table spoons of Italian Hazelnut liquor “Frangelico”
- pinch of salt
Method:
- Mix semolina and sour cream, lave for 30 min
- Cover resins with boiling water to soften, leave for 30 min
- Separate egg yolks from whites
- Mix cheese, semolina, egg yolks, sugar, pinch of salt, lemon zest into smooth consistency.
- Beat egg whites with a little sugar for 5-8 min into white paste, add lemon juice and then add to cheese
- Add Frangelico, sultanas and mix a little
- Cover baking dish or tray with oil and place mixture into preheated oven (180 C) for about 30-40 min until top turn golden brown with a little crust on the side.
Tips:
Use Quark or Ricotta as substitute for Russian soft cheese Tvorog
Use lemon zest and lemon juice from 1/2 lemon
Add lemon juice to egg whites and beat with mixer