Grated cheesecake from Ina
Last Updated on
ingredients
Cesto
400 g semi-coarse flour 200 g butter or vegetable fat 1 packet baking powder 1 tbsp cocoa 1 tbsp caster sugar 6 tbsp milk
Filling
750 g lump cottage cheese 250 g cottage cheese soft (spreadable) 4 pcs eggs 250 g caster sugar 1 tbsp golden cob or vanilla pudding 1 packet vanilla sugar 1 tbsp lemon zest 1 handful raisins or dried cranberries
To grease a baking tray
20 g butter breadcrumbs
progress
Cake is great for any occasion – whether it’s for a Sunday for the whole family, for a visitor, for a picnic… In my opinion, it is such a Slovak predecessor of today’s very popular cheesecakes. My grandmother got this recipe from her colleague Ina about thirty years ago. They were great friends and to this day, when she bakes this cake, she likes to remember it and tell us about all the things they experienced together. Even after all these years we always learn something interesting 🙂
1.
Mix all the ingredients for the dough and work it into a smooth dough by hand (if it is crumbly, you need to add a little more milk).
2.
Divide the dough into two equal parts and let it rest in the refrigerator for about half an hour.
3.
Divide the eggs into yolks and whites. Beat 4 egg whites into stiff snow.
4.
Prepare the filling: in a large bowl, mix lumpy and soft cottage cheese, add powdered and vanilla sugar, lemon zest, Golden Cob and 4 egg yolks.
5.
Finally, gently fold the prepared snow into the filling and add raisins or dried cranberries to taste.
6.
Grease the tray with a knob of butter and sprinkle with breadcrumbs. Spread one half of the prepared dough on the bottom of the baking sheet, then put the filling on top and spread the other half of the dough on top.
7.
Bake at 175°C for about 40 minutes. Can be served with hot berries. Enjoy 🙂
