Ingredients for Czechoslovakian Cheesecake
- Sweet Yeast
- 24 oz (700g) cottage cheese, pressed through a sieve and drained
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- Eggs
- 2 tablespoons cornstarch
- 1/4 cup (60ml) whole milk
- Dark Rum
- Lemon, Rind Of
- 1/4 cup (50g) raisins
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How to Make Czechoslovakian Cheesecake
- Preheat oven to 350°F (175°C). Prepare your chosen crust.
- Press the cottage cheese through a fine-mesh sieve to remove excess whey and set aside to drain completely (this prevents a watery cheesecake).
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg yolks one at a time, mixing well after each addition.
- Gradually whisk in the cornstarch until fully incorporated.
- Stir in the milk, rum (if using), drained cottage cheese, lemon zest, and raisins. Mix until thoroughly combined.
- In a separate clean bowl, beat the egg whites with an electric mixer until stiff, glossy peaks form.
- Gently fold the egg whites into the cheese mixture in three additions, being careful not to deflate the egg whites.
- Pour the batter into the prepared crust.
- Bake for 50-55 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly. The top should be lightly golden brown.
- Let the cheesecake cool completely in the oven with the door slightly ajar. This prevents cracking.
- Once completely cool, refrigerate for at least 4 hours, or preferably overnight, before serving. Serve chilled or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
92g
Fat
22g
Carbs
8g
