Austrian curd cake
For over 40 years this has been my favourite cheesecake. Ideally you will have a cake tin with a loose base. This recipe is for a 9″ – 10″ diameter tin.
Note: As this recipe contains uncooked eggs whites, it may not be considered suitable for pregnant women.
Depending on the quality of the digestive biscuits, the sugar in the base may be omitted. Cheaper varieties tend to have more sugar.*
Makes a 9″ cake
Base and topping
- 16 digestive biscuits
- 1 – 2 oz Caster sugar*
- 2 oz Butter
- 4 egg whites
- 8 oz cottage cheese
- 10 oz double cream
- 2 lemons
- 1 pkt gelatine
Put the biscuits in a plastic bag and use a rolling pin to crush them to a fine crumb. Add to melted butter and combine together to a loose crumb. Use ¾ to make a base in the cake tin pressing it down firmly. Reserve the rest.
Grate or zest the lemons. Gently mash the cottage cheese with the caster sugar and lemon zest. Fold in the whipped cream.
Juice the lemons. Put the juice in a bowl and stir in the gelatine, then place the bowl over hot water and stir whilst the gelatine dissolves. Do not let it boil. Whilst it cools a little, prepare the meringue to stiff peak and stir it gently into the creamy mixture. Add the gelatine; whilst preserving as much air as possible the gelatine mixture must be adequately stirred through the cheese mixture, so use a light hand.
Pour the filling on top of the base and sprinkle the reserved biscuit mixture lightly on top.
Allow to set for several hours.
To serve: go round the interior edge of the tin with a hot knife. Place the tin on something that will allow you to push the tin sides down whilst adequately supporting the base. It can be served on the base or using a slice transfer it to a plate.
It should be about 3” high and have a light fluffy texture. The texture of the cottage cheese should be retained. The lemons give a fresh tangy taste which contrasts with the sweet crunchy base and topping.
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