Romanian Cheese Cake
Easter Recipes Desserts Cheese Romanian
Classic cheese cake for Easter. The layers are fluffy and it has a delicate lemon aroma. I got the recipe from Sto's mom, a friend of ours who hosts all our cooking parties.
Ingredients
3 eggs
300g sour cream
9 tablespoons sugar
9 tablespoons oil
225g flour
1/2 packet baking powder
Filling
500g fresh cow cheese (sweet cheese)
50g sugar
1 packet vanilla sugar
2 eggs
70g raisins (soaked in warm water then in a little rum)
zest of 1/2 lemon
How to prepare romanian cheese cake
- Beat the eggs well with a whisk. Add the sour cream and beat until incorporated. Add the sugar and oil and beat until you can barely feel the sugar. Add the flour mixed with baking powder and stir vigorously until you get a smooth batter that flows slowly from the whisk. Put the batter in a measuring cup (you will have about 600ml of batter).
- Line a 20 x 24 cm pan with baking paper. Pour half of the batter (about 300ml) into the pan and level. Tap the pan lightly against the table to settle the batter.
- Bake the layer at 190C (375F) for 15 minutes. The layer should not be golden or perfectly done, it just needs to be set enough to support the filling.
- While the layer is baking, prepare the filling: cream the cheese with sugar and grated zest of 1/2 lemon. Add the beaten eggs and mix until smooth. Add the drained raisins.
- Spread the filling over the baked layer (while hot). Pour the rest of the batter on top and level.
* if the cheese is not well drained and you see some liquid in the filling, sprinkle a thin layer of semolina on the base to absorb the excess liquid - Bake the cake, still at 190C, for 35-40 minutes (until lightly golden on top).
- Let cool completely, then cut into squares.
Batter
Filling
Baked base layer
Pour the filling over
Pour the rest of the batter
After 10 minutes in the oven
After 25 minutes in the oven
