Turkish · Dessert
Turkish Cream Cheese Cake
A Turkish-style cream cheese cake, known as peynirli kek or su boregi-adjacent fırın sutlac cousin, built from cream cheese and ricotta bound with egg and a touch of semolina rather than a biscuit crust. It bakes into a dense, lightly golden disc with a tangy, lemon-bright centre, closer to a custardy curd cake than an American-style New York cheesecake.
$1
15 minsPrep
34 minsCook
229 minsTotal
MediumLevel
Nutrition per serving
360Calories
8.9gProtein
23.5gFat
28.1gCarbs
19.6gSugar
0.4gFiber
193mgSodium
144mgChol
13gSat Fat
120mgPotassium
103mgCalcium
0.8mgIron
0.3mcgVitamin B12
1.4mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Raki
local
Turkish Tea (Çay)
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 170C and butter a 10cm springform tin, lining the base with a disc of parchment.
2
Beat the softened cream cheese and ricotta together until completely smooth with no lumps, about 2 minutes.
3
Add the sugar and beat again until light, then mix in the beaten egg until just combined.
4
Sift in the semolina and flour, add the lemon zest and vanilla extract, and fold gently to combine.
5
Stir in the heavy cream to loosen the batter slightly, then pour into the prepared tin and smooth the top.
6
Bake for 32-35 minutes until the top is golden brown in patches and the centre has only a slight wobble.
7
Turn off the oven, prop the door ajar, and let the cheesecake cool inside for 15 minutes to avoid cracking.
8
Remove to a wire rack to cool fully, then chill in the tin for at least 3 hours before unmoulding and slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Cream Cheese, softened,
- 40g40g Ricotta,
- 40g40g Egg, beaten,
- 35g35g Sugar White,
- 12g12g Semolina,
- 8g8g All Purpose Flour,
- 5g5g Lemon, zested,
- 3g3g Vanilla Extract,
- 15g15g Heavy Cream,
