Turkish · Dessert
Turkish Fresh Curd Cheesecake
A Turkish curd cheesecake, known as 'lor tatlisi' or 'peynirli kek' in home kitchens, built from sieved cottage cheese and ricotta rather than cream cheese, bound lightly with egg and semolina and lifted with lemon zest for a dense yet delicate crumb.
$1
20 minsPrep
34 minsCook
189 minsTotal
MediumLevel
Nutrition per serving
264Calories
12.6gProtein
9.6gFat
31gCarbs
20.9gSugar
0.5gFiber
268mgSodium
108mgChol
5.3gSat Fat
131mgPotassium
90mgCalcium
0.9mgIron
0.5mcgVitamin B12
1.3mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Sauvignon Blanc
local
Turkish Tea (Çay)
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Press the drained cottage cheese and ricotta through a fine sieve into a bowl to remove any lumps, giving a completely smooth curd base.
2
Preheat the oven to 170C (340F) and brush the inside of a 10cm springform tin with the melted butter.
3
Whisk the egg and sugar together until pale, then fold in the sieved curd cheese mixture until fully combined.
4
Sift the semolina and flour over the mixture and fold in gently, followed by the lemon zest and vanilla extract, until the batter is smooth and lump-free.
5
Pour the batter into the prepared tin and smooth the top with a spatula.
6
Bake for 32-35 minutes until the top is golden brown and just set with a slight wobble in the centre.
7
Turn off the oven, prop the door ajar, and let the cheesecake cool inside for 15 minutes to prevent sinking.
8
Remove from the oven, cool completely to room temperature, then chill in the fridge for at least 2 hours before unmoulding and slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 110g110g Cottage Cheese Full, drained and pressed through a sieve
- 40g40g Ricotta, drained
- 44g44g Egg, lightly beaten
- 38g38g Sugar White
- 14g14g Semolina, fine
- 10g10g All Purpose Flour
- 5g5g Lemon, zested
- 3g3g Vanilla Extract
- 6g6g Butter, melted, for greasing
