The best delicious Traditional European Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Traditional European Cheesecake recipe today!
Hello my friends, this Traditional European Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Traditional European Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Traditional European Cheesecake.
What Makes This Traditional European Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Traditional European Cheesecake.
Ready to make this Traditional European Cheesecake Recipe? Let’s do it!
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FOR THE CRUST
3 tb Sugar
3 tb Brown sugar
1/2 ts Nutmeg
3 tb Butter; softened
3/4 c Ground walnuts
3/4 c Plain flour
1 ts Baking powder
-FOR THE CHEESECAKE-
700 g Creamed cheese; softened
200 g Soft white cheese such as
-ricotta
1 1/2 c Sugar
6 lg Eggs; separated
Juice and zest of 1 large
-lemon
3 tb Plain flour
1 c Thick cream
1 c Sultanas; (optional)
2 tb Icing sugar
Preheat the oven to 200c. and butter a 28cm. non-stick springform cake tin.
Remove the base of the cake tin from the sides and lay a piece baking paper
over the base. Replace the sides to hold the paper in place.
First, prepare the crust. Using a food processor, pulse together all the
“crust” ingredients until a stiff dough forms. Roll out the dough and press
over the base of the cake tin. Bake at 200c. for 10 minutes then remove
from the oven and cool, set aside. (If you do not have a food processor,
simply beat the ingredients together with a wooden spoon until combined
then proceed with the recipe).
Meanwhile, in a large bowl of an electric mixer, combine the creamed
cheese, white cheese and 1 cup of sugar and beat for 3 minutes or until the
mixture is smooth. Add the egg yolks one at a time, beating well after each
addition. Add the juice and zest of the lemon and the plain flour and mix
until combined.
In a separate bowl, beat the egg whites until foaming then add the
remaining half cup of sugar, sprinkling the sugar into the egg whites while
the motor is running. When all the sugar has been added, raise the speed of
the mixer to the fastest, then allow the egg whites to beat until they are
thick and glossy.
In a separate bowl, beat the cream until soft peaks form.
Fold the beaten cream and the egg whites into the cheese mixture and
combine thoroughly. Pour the batter into the cooled crust the sprinkle over
the sultanas and gently stir a few in so that they drop below the surface.
Bake at 200c. for 10 minutes then reduce the heat to 150c. and cook for an
hour. Turn off the oven heat and leave the cake in the oven undisturbed.
When the cake has cooled, remove from the oven and chill overnight.
Remove the sides from the springform tin then slide the cake off the base.
Transfer the cake to a platter then gently ease the paper out from under
the cake.
Sprinkle with icing sugar and serve.
Yields
1 servings
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