Name: Austrian curd cheesecake recipe by Uma Sarkar at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Ingredients: Butter - 150 gm; Castor sugar - 275 gm; Curd cheese/ricotta cheese - 550 gm; Eggs (separated) - 4; Ground almonds - 100 gm; Sultanas - 100 gm; Semolina - 50 gm; Zest and juice of lemons - 2; Icing Sugar (for dusting)

Ingredients Serving: 6

Butter - 150 gm
Castor sugar - 275 gm
Curd cheese/ricotta cheese - 550 gm
Eggs (separated) - 4
Ground almonds - 100 gm
Sultanas - 100 gm
Semolina - 50 gm
Zest and juice of lemons - 2
Icing Sugar (for dusting)

Instructions

Soften the butter by whisking it in a bowl. Add the sugar and ricotta cheese.
Beat them well until it is light and creamy. Beat the egg yolks into the above mixture one by one.
Stir in the ground almonds, Sultanas, Semolina and grated lemon zest and juice into the mixture.
Leave the mixture to stand for 10 minutes.
In a separate bowl, whisk the egg whites until stiff and fold this lightly into the yolk mixture. Pour this into a greased and lined round tin.
Bake this at 190 degree Celsius in a preheated oven for 1 hour. Cover the top loosely with a foil halfway to prevent the top from burning.
Once it is past one hour, switch off the oven and let the cheesecake stay in it for another hour till it cools down.
Remove the cheesecake from the tin, cut and serve.

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