No-crust baked cheese cake

This one is is for my brother because it is his birthday today: Happy birthday Zor! I made this cake when he and his wife were here for Christmas and New Year. He told me he could eat the entire cake, that’s how much he liked it 🙂

photograph by Zoran

Adapted from: Traditional Farmhouse Teas by Janice Murfitt

serves 8

90 g (3 oz / â…“ cup) butter, softened
175 g (6 oz / ¾ cup) caster sugar
500 g (1 lb / 2 cups) curd (low-fat soft) cheese or ‘kwark’
3 eggs, separated
90 g (3 oz / ¾ cup) almonds, ground
grated rind of 1 orange
4 tbs lemon juice
90 g semolina (3 oz / ½ cup)
icing sugar

Grease a 23 cm (9 in) springform pan and line the base with baking parchment. Dust with semolina. Preheat the oven at 150ºC (300ºF).
Beat the butter and sugar until light and fluffy. Add the curd and beat until blended. Stir in the egg yolks and beat until smooth. Beat in the almonds, orange rind, lemon juice and semolina.
Whisk the egg whites until stiff. Carefully fold into the cheese mixture. Pour the mixture in the prepared pan. Bake for 1-1 ¼ hours or until the mixture has set and springs back when pressed in the center. Leave to cool in the pan.
Dust with icing sugar.

1 serving – 360 kcal
100 g – 250 kcal

carbohydrate 23 g – protein 9 g – fat 14 g (saturated fat 6 g) – fibre 1 g

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2 Responses to No-crust baked cheese cake

  1. Sezz says:

    You mention adding semolina but don’t list it in the ingrediants!! Looks fantastic and dying to give it a try.

  2. linda says:

    Thanks for pointing that out to me Sezz! Just added the semolina…

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