Crustless Cheesecake

Name: Crustless Cheesecake
Ingredients: 1 kg smooth cream or cottage cheese; 6 large eggs, separated; grated rind and juice of 1 lemon; 250 ml (1 cup) sugar; pinch of salt; 5 ml (1 teaspoon) vanilla essence; 250 g butter, softened; 125 ml (1/2 cup) semolina ( Tasty Wheat); 5 ml (1 teaspoon) baking powder

This no crust, no fuss cheesecake is mixed and ready to be baked in just a few minutes. Perfect serve with coffee.

Published 22 September 2021

Method

Preheat oven to 180 ºC (350 ºF). Butter a 25 cm spring form cake tin and coat it with semolina.
Blend cream cheese, egg yokes, rind and lemon juice, half the sugar, salt, vanilla and butter until smooth.
Whisk the semolina and baking powder together.
Beat the egg whites until foamy, add sugar and beat until stiff.
Add semolina to cheese mixture and blend well. Fold the egg white gently into the cheese mixture.
Spoon the cheese mixture into the prepared tin, smooth the surface and bake for 1 hour. Cover with aluminum foil and bake a further 10 minutes. Leave in the tin for a couple of minutes, carefully cut the sides of the cheesecake loose from the tin and remove it from the tin. Place on a serving platter and refrigerate until you’re ready to serve.