Monday, November 16, 2009


Baked Lemon and Semolina Cheesecake


400g homemade tvorog, (ricotta cheese or quark can be used as a substitution, or in combination, but must be well drained and dry).
125g soft butter.
100g sugar.
1/2 tsp vanilla essence.
1/2 tsp salt.
3 eggs, beaten
2 tbsp semolina.
Juice and zest of 1 lemon
1/2 tsp cinnamon.

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Preheat the oven to 200 degrees C.

Beat the softened butter with the sugar until fluffy. Add the vanilla essence, salt and beaten eggs. Mix well. Add the soft cheese and mix to combine. Finally stir in the semolina, lemon juice and cinnamon.

Pour the mixture into a well greased baking dish, which you can also coat with biscuit crumbs if you wish. Put a thin layer of water on the top of the mixture to help prevent the cheesecake from cracking and burning as it cooks.

Bake for 35 minutes, keeping an eye on it to ensure the top and sides don't burn. If the cake starts to go brown on the top too early in the cooking process, reduce the oven temperature slightly.

Set the cheesecake aside to cool before serving.

Delicious warm or cold, on its own.

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