Lemon Zest Cheesecake with a twist of Hazelnut Frangelico recipe


  • 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


  1. Mix semolina and sour cream, lave for 30 min
  2. Cover resins with boiling water to soften, leave for 30 min
  3. Separate egg yolks from whites
  4. Mix cheese, semolina, egg yolks, sugar, pinch of salt, lemon zest into smooth consistency.
  5. Beat egg whites with a little sugar for 5-8 min into white paste, add lemon juice and then add to cheese
  6. Add Frangelico, sultanas and mix a little
  7. 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.


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


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