Austrian Cheesecake
Submitted by Becky54
Austrian cheesecake made with sieved cottage cheese, whipped egg whites, golden raisins, and lemon zest on a shortbread crust. Lighter than New York style, with a soufflé-like crumb.
YIELD
1 cakePREP
25 minCOOK
55 minREADY
100 minForget what you know about cheesecake. This Austrian version skips the bricks of cream cheese for sieved cottage cheese, and the result is something closer to a cloud than a slab. Sieving the curds is the move that elevates this from a curdy pudding into a silky, custard-light cake. Five separated eggs do the rest, with the whipped whites folded in last to create a soufflé-like rise.
Lemon zest and chopped golden raisins are the Old World signatures. The lemon cuts through the dairy richness, the raisins land like tiny bursts of caramel sweetness in every bite. A shortbread crust on the bottom gives just enough crisp counterpoint without overpowering the airy filling.
The low-and-slow 300°F (150°C) bake plus a 15-minute oven rest is what keeps the top from cracking. Skip that rest and the cake will sink.
Pro Tips
- Press the cottage cheese through a fine sieve, not a colander. The smaller holes are what give you that perfectly smooth texture.
- Bring eggs and cheese to room temperature before mixing. Cold ingredients deflate the whites when folded together.
- Fold the whipped whites in three additions. The first deflates a bit on purpose to lighten the cheese base; the last two stay airy.
- Plump the raisins in warm water or a splash of rum for 10 minutes before chopping. Dry raisins suck moisture from the batter.
- Bake until the center jiggles only slightly when nudged. Overbaked cheesecake turns chalky.
Variations
- Currant swap: substitute dried currants or chopped dates for the golden raisins.
- Almond: stir in ½ teaspoon almond extract along with the vanilla for a marzipan whisper.
- Topped: dust with powdered sugar and serve with stewed apricots or fresh berries on the side.
Ingredients
Directions
Preheat the oven to 300℉ (150℃).
Press the cheese through a sieve.
In a large mixing bowl, beat together the cheese and sugar until light.
Add the egg yolks, one at a time, beating well after each addition, then add the milk, lemon rind, and vanilla.
Stir in the flour and blend until smooth.
In another large mixing bowl, beat the egg whites until they form soft peaks, then gradually add the confectioners’ sugar beating until they form stiff peaks.
Fold the whites into the cheese mixture.
Gently stir in the raisin bits, then pour the mixture into the prepared crust.
Bake for 55 minutes or until the center appears firm.
Let the cake cool in the oven for 15 minutes, then allow to cool to room temperature.
Comments
recipe for shortbread crust?